The summers are getting hotter here in the mountains. That's no surprise. Call it what you will, global warming or climate change, something is going on with our weather patterns, so we'd better get ready to survive whatever those changes bring.
Let's start with an easy recipe for peach sherbet! No grand political and environmental solutions this afternoon. Just a cool way to get through the midday heat.
Doesn't that look delectably cool and elegant? I added a sprig of basil from the pot I keep outside my kitchen.
Here's the recipe, with some creative suggestions. It's a lot like the ice cream, or "junket," that my grandmother and mother used to make before we turned to the ice cream churn.
Two cups peeled, sliced or chopped peaches. (Sometimes I add leftover strawberries, even cantaloupe to this. Or whatever leftover fruit needs to be used.)
Half a cup of sugar
8 ounce carton of plain yogurt. I've been using Greek yogurt mostly, but one day I found only Light and Lively strawberry/banana in the fridge and added that.
Couple of tablespoons of orange juice. ( I've also added cranberry juice. )
Put ingredients in food processor or blender and process till smooth.
If you can keep from drinking the delicious mix down to the dregs, pour it into an 8 by 8 in. pan --or whatever you have handy--and place in the freezer for 5 to 8 hours.
Just make sure it's nice and frozen. Once it is, break it into inch-size chunks and dump into the food processor. After a couple of minutes in the processor, or whenever it's turned into the most fabulous looking soft sherbet you''ve ever seen, wait--don't eat it yet. Pour it into a container with lid and return it to the freezer for 3-5 hours. If you can wait that long.
Serve in a crystal dish with the garnish of your choice.
There all sorts of other variations you can try. Let me know how they work out! Enjoy!