Consider the first ripe peach of the summer. A too-firm grip could easily bruise the tender flesh, and as you peel away the fuzzy skin, syrupy-sweet juice runs down your arms. You don’t mind the mess, though. It signals carefree summer days, filled with lazy afternoons and abundance – abundance of daylight and ripeness.
Pair a few of those peaches with nickle-sized blueberries that burst with floral juiciness and you’re in for a treat. This blueberry-peach sorbet is smooth, oh so smooth. A splash of brandy anchors the fruit and each scoop tastes like summer in a bowl. I can’t think of a more delicious way to celebrate the new season.
2 cups water
1/2 cup sugar
2 medium peaches (1 1/4 cups), pureed
1 cup blueberries, pureed
2 Tbsp brandy
Combine water and sugar in a medium saucepan; bring to a boil then simmer until sugar has completely dissolved, 5-6 minutes. Remove from heat and stir in pureed fruit; let steep 20 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids; stir in brandy.
Chill for at least 3-4 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm.
Yield – 3 cups (serving size: 1/2 cup)
Calories – 100
Carbs – 23