A few weeks ago we went to Sonoma Grille in Pittsburgh. It was the best lunch we had in the city all week. We started out with a mushroom flatbread then I had homemade pasta with vodka sauce while Frank had lo mein with tofu. Our fabulous meal was finished off with homemade sorbet. The sorbet was fruity and very tart. It was paired with a sweet wafer roll cookie. The tartness of the sorbet was offset by the sweetness in the cookie and the combination was the perfect ending to our meal.
Every since that meal I’ve been wanting to make my own sorbet but I don’t have an ice cream maker so I’ve been putting it off. When I opened my Vegetarian Times this month I was so excited to see a peach sorbet that didn’t require an ice cream maker! I couldn’t wait to make it and just happened to have a few ripe peaches that needed to be used up.
This recipe is very easy to make. The hardest part is waiting for the sorbet to freeze. I ended up making it with white wine but I think blending it with champagne would be even better. The sorbet was tart and tasted of peaches and spices. At 121 calories for a half cup serving it’s a delicious and healthy summer dessert. I even went to the store and bought a container of wafer roll cookies to eat with the sorbet.
Ginger Peach Sorbet (adapted from Vegetarian Times Magazine)
4 large peaches
1/3 c. sugar
4 (1/4 inch thick) slices fresh ginger
1 T. lemon juice
1 T. orange juice
1/2 t. nutmeg
1 t. dried lemon peel (or 2 t. lemon zest)
6 T. white wine (or champagne)
1. Cut an X on the bottom of the peaches and place them in a deep mixing bowl. Pour boiling water over top of them and allow to sit for 5 minutes. Drain and rinse under cold water. Peel the peaches.
2. Remove the pits from the peaches and then dice.
3. In a large saucepan combine the peaches, sugar, ginger, lemon juice, orange juice, nutmeg, and lemon peel. Bring the mixture to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes.
4. Remove the ginger pieces and pour the peach mixture into a food processor. Blend until smooth.
5. Pour the peach mixture into silicone molds (I used 10 silicone muffin cups) or pour into a muffin tin. Press plastic wrap on the surface of the mold and freeze for 3-4 hours or until completely frozen.
6. When ready to make the sorbet combine the frozen peach mixture with the white wine and process until smooth. Serve immediately or freeze until ready to serve.