One of my favorite things about summer is juicy stone fruits! What’s a stone fruit? Well, it’s anything with a pit in the center – think plums, juicy peaches, nectarines and apricots.
For some of you, visions of apricots and peaches may conjure up memories of canning with grandma. For others, they were the summer treat to enjoy under a shady tree with friends. Fresh-picked, sliced in a salad, baked in a pie, or shaken in a cocktail… the possibilities are endless.
And who does not like homemade Ginger Peach Sorbet! It’s easy to make. I like those freezable crank ice cream machines. Just keep the bowl part in the freezer so you’ll be ready to whip up a batch anytime.
For the adults try my recipe for a blended Peach Whiskey Sour, great to serve a crowd at a patio party.
And for those of you that live in the Northwest – Metropolitan Markets is celebrating Peach-O-Rama with juicy ripe super sweet peaches with a Brix level (sweetness) that is around 15 – sweet!
So enjoy the summer days with succulent stone fruits!–Kathy
Ginger Peach Sorbet
Makes about 4 cups.
1 cup sugar
1 Tbsp. very finely minced fresh ginger
1/2 cup water
about 2 lb. fresh peaches (or enough to make 3 cups of puree)
2 Tbsps. fresh lime juice
Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.
Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.
Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.
Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.
Recipe by Kathy Casey Food Studios®.
