Here in NYC we’re in the middle of an incredible heat wave. It makes me want to do nothing other than sit inside in the air conditioning and eat ice cream. I’ve been making a fair amount of my own ice cream this summer, but lately I’ve been craving something a little lighter, something that can take advantage of all of the great summer fruit available at the farmer’s markets right now. Sorbet seemed like the obvious answer, but I’d never made sorbet before. I found this recipe over at the Kitchn and slightly adapted it to my own needs. Here’s how I did it.
I made a sugar syrup by bringing 3/4 cup of sugar with a cup of water to a boil, then turning down the heat super low and letting it sit like that for about eight minutes. Meanwhile I peeled 4 Jersey peaches — you use a knife to make an “x” int he pointy (bottom) end of each peach and then boiling them in water for about a minute. Then remove them from the water and rinse under cold water and the skins should peel right off. Then I roughly chopped the peeled peaches, and put them into a blender with the sugar syrup, a pinch of salt, and the juice of one lemon. Then I blended this mixture until completely smooth. Then I chilled the puree.
And that’s it. Once the puree is chilled you can put it into your ice cream maker and make the sorbet. Then put the sorbet into a plastic container and store it in your freezer. You can do this with just about any fruit. I served a scoop with some fresh blackberries and was quite happy with it, but you do what you need to with yours.