After getting ready for bed last night at 8:30 PM (!!!) I’ve come to the horrifying conclusion that I’m a 96 year-old trapped inside a 20 year-old’s body. Just ask any of my freshmen roommates, they would probably agree.
I wasn’t made for the wild night life. I was made for the relaxed tea parties & brunch, long walks through the neighborhood, snuggle with fuzzy blankets & watch movies kind of life. Anyone else? Let’s have an old people trapped inside young people party! But only in the late morning or early afternoon. And only with, like, 3 people because otherwise I get overwhelmed.
Do you still wanna come?
Okay. Let’s get to business. First, say farewell to summer, because this is the last summery recipe you’re going to see on this blog for a long while.
At least, probably.
I can be unpredictable.
This peach sorbet is perhaps one of Brig’s 5 favorite things that have ever come out of our kitchen. It’s sweet, tangy, fresh, & super simple. It came about one afternoon when I found myself with a bunch of peaches that weren’t super suitable for eating because they were just of the dry & mushy variety, ya know? So I thought to myself, Self. We could bake with these, or make smoothies with these, or…make SORBET with these. And I said, Self, that’s a really great idea.
3 large peaches, pitted & cut into chunks (I like to leave the skins on)
1/4 c water
1/4 c sugar
1/4 c honey
1 T lemon juice
pinch coarse sea salt
Blend all ingredients together in a blender or food processor until smooth. Pour into an ice cream machine & churn according to your machine’s directions. I used the KitchenAid attachment and churned the mixture for about 30 minutes.
Then, transfer to a freezer-safe bowl, cover with a lid, and freeze overnight.
Let sit at room temperature for 15 minutes before serving.