You remember when I offered up my confession a few weeks ago about buying pounds and pounds of non-organic peaches from the farmer’s market because it is nearly impossible to grow peaches here without pesticides and I refuse to live under the restraints of a diet that doesn’t allow me to eat peaches? No? Well I did.
The anachary continues.
I’ve probably eaten enough pesticide in the past three weeks to totally negate the remainder of the year’s clean-eating. But I’m not stressing about it. Afterall, mental health is just as important as physical and peaches make me supremely, blissfully happy.
Yes, I’m an emotional eater. No, I don’t think there is anything wrong, bad or negative about it.
Even though, at the time, buying my weight in peaches from the farmer’s market sounded like pretty much the best idea I’d ever had, the truth is, Babyface and I are only two people. And peaches are perishable. So once I came down from my peach purchasing high, it was time to concoct a recipe to use a reasonably large amount of peaches. Of course I could go the traditional route: peach cobbler, peach crumble or peach pie. But I wanted something with a little bit of zing. A little big of interest. A little bit of booze.
Meet peach and white wine sorbet.
I received the recipe that inspired this dish in my e-mail a few months back from the fine folks at Oliver Winery. They recommend using their Gewurztraminer, which I did, but I’d say any semi-dry to dry white wine would fit the bill. The end result is a deeply-peach flavor with a bite of tart wine taste. And no, this isn’t one of these booze-laden recipes where the alcohol burns off. Melt this sucker and you’ve got a nice little frozen cocktail. You could totally get drunk eating
ice cream sorbet. Although, admittedly, you’d have to eat a lot.
The originally recipe was a bit too fancy for me. Peel the peaches? Yeah, right. So I modified it to include a lot less kitchen prep and a lot more sorbet eating. I tend to do that with recipes. I don’t deal well with silly directions like “peel” or “chop finely”.
Okay, so they aren’t silly. I’m just lazy.
Omg! This was so delicious! I used a sugar substitute and my peaches weren’t that sweet and it was still amazing! Thanks so much!
Hi, I LOVE the idea of wine in my peach sorbet, however, I don’t want my 7 and 3 year old grandkids eating it. Is there something else, like juice or ginger ale, I could substitute so that my grand babies could also enjoy?
Hi DeEtte! White grape juice should do the trick if you want to avoid the wine. It may freeze a little harder because the alcohol would also help keep it soft when frozen. But leaving it out on the counter for a few minutes before scooping should fix that!
I made this sorbet last night! So good and refreshing!
This sounds easy and delicious!
Mjam, mjam….. sounds delish!
It is! I want more! 😀