Sorbet ~ Four Easy Flavors

Sorbet

This Peach Sorbet is sweet and creamy and the perfect use for sweet summer peaches. Whichever fruit you may choose to turn into delicious, creamy, and sweet homemade fruit sorbet, I hope you enjoy it while you stay cool this summer. Four easy fruit sorbet recipes that are dairy free, refined sugar free, and you don’t even need an ice cream maker to make them.   Easy Dessert

Ingredients
Raspberry Sorbet
3 cups raspberries
2 tbsp. raw honey
1 tsp. lemon juice
1/4 cup warm water, as needed

Directions
Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.

Freeze the raspberries until completely solid, which should take at least 3-4 hours, but I usually just leave them in the freezer overnight.

Place the frozen raspberries into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice. Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

                                                                                      *****

Peach Sorbet
4 medium peaches, sliced (approx. 3 1/2 cups)
1 tbsp. raw honey
1 tsp. lemon juice
1/4 cup warm water, as needed

Directions:
Slice the ripe peaches and remove the pit.
Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.

Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen peach slices into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.

Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm

*****

Watermelon Sorbet
3 1/2 cups watermelon, diced
1 tsp. lime juice
raw honey to taste (if watermelon is not sweet enough)
1/4 cup warm water, as needed

Directions:
Remove the rind from a seedless watermelon and dice into cubes.
Lay out the cubed watermelon over a rimmed baking sheet lined with parchment paper.

Freeze the watermelon until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen watermelon into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice, and raw honey. (I’ve found letting the frozen watermelon sit at room temperature for 3-5 minutes before blending really helps make the process easier.)

Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

*****

Mango Sorbet
2 mangos, diced (approx. 3 1/2 cups)
1 tsp. lime juice
1/4 cup warm water, as needed

Directions:
Dice the fresh mangos and then lay them out over a rimmed baking sheet lined with parchment paper

Freeze the mango until completely solid, which should take at least 3-4 hours, or overnight.
Place the frozen diced mango into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice.
Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm

*****

.


Peach Sorbet


Slice the ripe peaches and remove the pit.
Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.


Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.
Place the frozen peach slices into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.


Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Caprese Sandwich with Chicken, Tomatoes, And Peaches

This sandwich epitomizes summer. Make sure the tomatoes and peaches are at their peak to fully capture the essence of the season. If peaches are lacking sweetness, add a drizzle of honey as a cheat!

Ingredients:

1 to 2 ripe yellow tomatoes, sliced
1 ripe peach, pitted and sliced
1½ cups (375 mL) fresh mozzarella di bufala, sliced
8 fresh basil leaves, julienned
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper to taste
4 Italian-style buns
1/4 cup (60 mL) mayonnaise
2 cups (500 mL) roast chicken, shredded (use store-bought rotisserie chicken)

Directions:

1. In a medium bowl, gently toss together tomatoes, peach, mozzarella, basil, olive oil and salt and pepper to taste.

2. Slice buns and spread with mayonnaise. Divide chicken and Caprese salad, including juices, between buns.
3. Slice sandwiches and serve.

Peach Kuchen

South Dakota Peach Kuchen

Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder

1/4 teaspoon salt
1/4 teaspoon ground nutmeg or cinnamon

1/4 cup butter
1 egg, lightly beaten
1/2 cup milk
2 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and well drained on paper towels
1/3 cup packed brown sugar
1 tablespoon light-color corn syrup
1 tablespoon butter
1 teaspoon lemon juice
Vanilla or peach ice cream

Directions:
Grease and flour a 9x9x2-inch baking pan. Set aside.

In a medium bowl, mix flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spread batter into prepared pan. Halve any large peach slices. Arrange peach slices in a single layer on top of batter.

For topping, in a small saucepan, combine brown sugar, corn syrup, the 1 tablespoon butter and the lemon juice. Bring to boiling. Quickly drizzle over peach slices.

Bake in a 350 degree F oven for 40 to 45 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in pan on wire rack 20 minutes. serve warm with ice cream. Makes 9 servings.

Peach Cobbler

Peach Cobbler

Ingredients:

8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch
1 1/2 cups all-purpose flour
3 tablespoon white sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
Bake the cobbler for about 30 minutes, or until the topping is golden.

PREPARATION

1. Preheat the oven to 425 degrees F.
2. Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
3. In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8x8) baking dish and bake in the oven for ten minutes.
4. In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender until the mixture looks like coarse meal. Then, stir in the water until just combined.
5. Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
6. Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!

Peach Cobbler

Ingredients:

For the filling:
8 fresh peaches (peeled, pitted, and 

   sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch

For the topping:
1 1/2 cups all-purpose flour
3 tablespoon white sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled 

   and cut into small pieces
1/4 cup boiling water

To sprinkle on top:
1 tablespoon white sugar
1/2 teaspoon ground cinnamon



Directions

Preheat the oven to 425 degrees F.

Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.

In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8x8) baking dish and bake in the oven for ten minutes.

In another large bowl, combine some of the ingredients from the second list – flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture – or use a pastry blender – until the mixture looks like coarse meal. Then, stir in the water until just combined.

Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.

Bake the cobbler for about 30 minutes, or until the topping is golden. Serve warm.

Peach Sour Cream Pie

Peach Sour Cream Pie

A perfectly peachy pie with a custardy texture more like a fruit-filled quiche.  The Red Haven Peaches are now available and perfect for a pie. *** 1 cup sour cream 2 tsp grated lemon rind ½ cup granulated sugar 1 tsp  vanilla ½ tsp salt 2 egg yolks, beaten 2 tbsp all-purpose flour 2½ cups peeled, sliced peaches (about 4 large) 1/2 tsp ground ginger partially baked Sweet Pastry (recipe follows) 1. Preheat oven to 425ºF. 2. Mix together sour cream, lemon rind, sugar, vanilla, ginger, salt and egg yolks in a bowl. Sprinkle flour over the peaches and toss together. Pile the peaches into the pie shell. Spread sour cream mixture over the fruit. 3. Bake for l5 minutes. Lower the heat to 350ºF,  and bake for 25 to 35 minutes more or until the top is browned. Serves 8 Sweet Pastry ½ cup unsalted butter 1½ cups all-purpose flour 3 tbsp. granulated sugar 2 egg yolks 1 tbsp. lemon juice 1. Preheat oven to 375ºF 2. Cut the butter into 1-inch cubes. 3. Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well. 4. Roll out or pat the pastry until 1/8 inch thick. Place in a 9-inch flan pan. Trim off excess and prick the pastry with a fork. 5. Bake blind (instructions follow) for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust. To Bake Blind: Line pastry with foil or parchment paper and fill with beans or pie weights. This ensures an even crust that does not sink down the side of the tart tin or bake unevenly. Bake for 15 minutes, remove weights and bake 5 minutes for partially baked shell (if making in advance) and 10 to 15 minutes for a fully baked one. Makes enough pastry for one 9-inch or 10-inch single-crust pie.

Peachy Vinaigrette

I am an owner of a new Vita-Mix with the tutelage of our children. It is amazing what this powerhouse of a blender can create. Green smoothies are the breakfast of choice in their homes and the benefits are very evident. Weekly I receive emails from the company with a recipe. Today this recipe arrived. Peaches are in abundance at this time in the northern Ohio area. I am off to the roadside fruit market to get the peaches as this sounds very delicious.

Peachy Vinaigrette Recipe

1.5 Peaches, washed with the pits removed

2 Basil leaves, chiffonade

2 Tablespoons Cider Vinegar

4 Tablespoons Olive Oil

1 Teaspoon Agave

Salt & Fresh Cracked Pepper

***

Add all of the ingredients into a blender. Blend until the desired consistency has been achieved.

Mix with a salad of baby greens, toasted pecans, dried cherries or cranberries and some fresh cut scallions. Enjoy the bounty of summer!!