Happy Friday! Last weekend’s steamy temperatures are still haunting us, so we’ve been dreaming about frozen desserts all week long. Today we whipped up a batch of sorbet — but, since it’s Friday, our stash of fruit supply was, um, dwindling and a bit too soft in spots. (Yep, we’re just like you — we let our produce linger a little longer than we ought to, only to make a mad dash to find a way to use it and avoid waste in the 11th hour.)
Happy to report: We did it. We took the last apricots, yellow peaches, and white nectarines that we had and made them into a beautiful, slightly tart sorbet the color of a dusty summer sunset. The recipe is adapted from one for peach sorbet from Fany Gerson’s Mexican Ice Cream: Beloved Recipes and Stories. It’s super easy, happens to be vegan and gluten-free, and ready in a snap — provided you have an ice cream machine.
Stone fruit sorbet
(adapted from Mexican Ice Cream: Beloved Recipes and Stories by Fany Gerson (Ten Speed Press, 2017)
2 1/2 pounds mixed stone fruit (peaches, nectarines, plums, apricots)
2 teaspoons freshly squeezed lime juice
1 cup water
3/4 to 1 cup sugar (depending how sweet your fruit is — use less if it’s sweet enough)
1/2 teaspoon kosher salt
Wash and dry the stone fruit, but leave those skins and peels on. Chop the fruit away from the pits, dropping the fruit chunks into the bowl of a large blender or food processor as you go. Add the lime juice, water, sugar, salt, and lavender, if using. Puree until smooth and the sugar dissolved, about 3 minutes. (You might have to do this in batches if your blender/processor isn’t large enough!) Scrape the mixture into a bowl, then cover and chill for at least 2 hours, or up to overnight.
Freeze and churn in your ice cream maker according to your contraption’s directions. (If it doesn’t all fit, just pour the little that’s leftover into a glass and drink it. It’s almost health food.) After it’s done, transfer to a wide and shallow-ish container to freeze (better to use something with a larger surface area, so that it freezes quickly and thus leaves you with lower chances of having ice crystals form).
Freeze for a few hours and store in your freezer for up to a week. Yield: About 1 quart.
It’s wonderful plain, of course, but we’re thinking it’d be even better with a generous splash of bubbly wine poured over top. Cheers to the weekend!
Speaking of the weekend, here’s what to expect at market. As always, remember to bring your reusable market bags/containers to transfer that delicate fruit into! Also friendly reminder that we gladly take back the teal berry cartons and red mesh berry toppers — we reuse them for as long as we can.
Peaches (white and yellow)
Plums (we’ll have shiro plums this week!)
Blackberries — lots of them
Blueberries — they’re on the way out, so now’s the time to stock up and freeze for winter
Raspberries (red and black)
Currants (red and black)
Apples (Earligold, Pristine, Zestar)
See you out there!