I’ve been waiting and waiting and waiting….for the thermometer to cool down below a steamy 95 here in Chicago. It hasn’t. In the meantime, I’ve simply been unable to to bear the thought of heating up my oven to bake the jeweled peach tarts I’d planned for #peachlove. (But I’m certain if you check the photos below this post one of my fellow #peachlove bloggers might have peach tart recipe.) So in this heat, I created the most refreshing way to eat a peach that I could think of: Peach Sorbet to scoop into a glass of ice-cold prosecco.
The idea for this recipe came from the Bing Cherry Sorbet I saw in the July issue of Cooking Light magazine. I adapted the recipe by using peaches and cutting the amount of sugar; then instead of amaretto, I used a vanilla and warm spices liqueur called Nassau Royale – as a nod to that vanilla spice peach tart I’d planned to make.
The sorbet was plenty sweet enough and very refreshing; and while it was very delicious in the prosecco, it was almost just as delicious in the virgin version I made for the kids: Scooped into an ice cold glass of orange flavored seltzer water, it was cold and crisp and something you could drink all afternoon to keep cool!