Peach Sorbet!

Nostalgia for the summer months is setting in.  Rain drizzling outside, lingering patches of snow in the shadows.  I wrote this piece last summer, but never posted it.  Perhaps these dreary days are a time to do so....

This summer was a summer for peaches.  A North Carolina peach farm began selling at our market, and naturally we began to buy peaches each week.  First a small container, then three each week.  We would joke and laugh with the farmers: "Three more please!"

One sunny Saturday, the farmer's daughter said to me, "Y'all are our favorite customers.  If you buy a flat, I'll give you a deal".  Six peaches came out to around $5, but she gave me the flat for $9.

Peach Sorbet
Peel and pit 5-6 peaches. Puree flesh with 1/2 cup cold water, 1 cup minus 1 tbs sugar, 2 tbs lemon juice, and 1 tbs vodka (I used Citron Absolut for one batch—the flavor was perfect, and then for the next I also added a drop of Grand Marnier).  Pour the liquid mixture into an ice cream maker and let the machine do its job!
…if you are a curious scientist in the kitchen, you may ask, “Why the alcohol? ” Vodka is added to lower the freezing point of the sorbet, so that when you put it in the freezer, the water doesn’t become completely solid—this gives the sorbet a lovely, scoop-able, and smooth texture.

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