I could eat an entire pint of ice cream in one sitting. And I have. I’m pretty sure it makes Alex sick just to think about it, but through the heat of the summer (and my goodness is it hot in Manhattan in the summer) there are few things quite as satisfying as an icy treat.
As a seasonal, healthier alternative, this sorbet is both easy and delicious. If you don’t like strawberries, try raspberries or blackberries. Or keep the strawberries and add some fresh thyme to make things interesting.
peach strawberry sorbet
5 ripe peaches
2 tablespoons sugar
2 tablespoons lemon juice
1 cup strawberries
Quarter the peaches and blanch them by dropping them into boiling water for 1 minute. Drain the peaches and run them under cold water to stop the cooking process. When they’re cool enough to touch, peel them- the skins should come off pretty easily. Place the peeled peaches on a plate or in a freezer-safe container and freeze them until they’re very hard. Remove the stems from the strawberries and freeze them separately from the peaches. You can also use frozen strawberries from the grocery store.
Place the frozen peaches in a food processor and blend until smooth. This takes a little while, and you might have to stir once in a while if the peach chunks get stuck. Add half of the sugar and the lemon juice and mix well. Put the peach mixture into a bowl and set it aside (in the freezer, so it doesn’t melt).
Next, puree the strawberries in the food processor. Add the remaining sugar. You may wish to add a little bit of water to achieve a smoother consistency, but be careful not to overdo it.
Remove the peach mixture from the freezer and place a dollop of the strawberry mixture on top. Use a spatula to carefully fold the two together (although there’s no harm in over-mixing it, the swirls of color will just get lost if you do). Serve immediately. Refreezing the leftover sorbet will cause it to harden quite a bit, but if you refrigerate it for 15 minutes prior to serving it should soften enough to handle easily.