What to do with all of those Palisade peaches? Well, eat them of course, but if you went a little crazy at last weekend’s peach festival, we get it! North Metro Woman popped by the Westminster local farmer’s market AND took a stroll at Lafayette’s Peach Festival and the take-away was simply delicious! But now, …we have a whole box of ripe peaches getting soft on the counter. So, we have the solution for all those juicy fruits that are just too yummy to go to waste.
Yes, there are a ton of recipes for peach crisp and who doesn’t love a flavorful fruity sangria at the end of the week, but this little concoction is one our favorites on a hot day, and heaven knows we have been getting plenty of those in the North Metro lately. So, whip out your blender or Cuisinart and take 10 minutes to make this delicious frozen treat. Your family will thank you later tonight!
Easy Peachy Sorbet
Ingredients:
4-5 Palisade peaches
1 tbsp. fresh lemon juice
1/2 cup of honey (Tupelo is our favorite)
Optional Toppings:
a sprinkling of cinnamon granola cereal
or chopped pecans (lightly coated in avocado oil and slightly roasted with a little bit of cinnamon)
So, it’s as easy as throwing the first three ingredients in a blender or Cuisinart. Blend/chop till you have a smooth texture. You can peel the peaches ahead of time if you like, but we just toss them in as is and then strain the blended mix in a wide sieve. If some of the peels stay in, it just adds to the flavor and color. Once it’s strained, pour the remaining mixture in a metal loaf pan and freeze for approx. 6 hours.
When frozen, but easily scoopable, spoon it out into a pretty little dish and top with granola or cinnamon coated pecans. Both will give it that peachy crisp flavor and add a little crunch to your amazing dessert.
That’s it -sit out on the patio after dinner and enjoy!
