Saturday, August 21, 2010

Monthly micro-batch: white peach sangria sorbet

When I moved to CA, Paul and I merged our kitchens. As a result I have an ice cream maker. I don't even like ice cream, but I thought it would be fun to do micro-batches (yielding less than 4 cups) of ice cream or sorbet with flavors of the season. In August, the farmers' markets here are overflowing with big, beautiful peaches, so something peachy and summery seemed like a good idea.

This recipe makes a refreshing summer treat. You can also use this as a tasty replacement for ice in white sangria or can be served with a little bubbly and fresh fruit.


  • 2 big, ripe white peaches
  • 1 C dry white wine (like Pinot Grigio)
  • 2 T sugar
  • Juice from 1/2 a lemon

Cut up the peaches and remove any brown spots.

Mix the peaches with the rest of the ingredients in a medium sauce pan. Bring to almost a boil then remove and let cool.

When cooled to room temperature, put all the ingredients in the blender and blend till smooth. Typical directions tell you to cool the mixture for a few hours in the fridge. I like to go against conventional wisdom, so I just put the warm mixture in the ice cream maker. It took longer to freeze, but it didn't break the machine.

If you like your sorbet a little soft, serve immediately. Put in the freezer in an airtight container if you'd like it to get harder or if you have any leftovers. You may need to microwave the leftovers for a few seconds to be able to serve them. Or you can eat it straight from the container :)

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