Peach season is in full swing here in Washington, and man has it been a doozy this year. Grocery stores and farmers markets alike are filled to the brim with baskets full of white, yellow and donut varieties that smell just as good as they taste. I knew I wanted to make a drink with these luscious peaches, so I decided to hop right onto the frozen drink trend and try to keep cool during this late-summer Seattle heatwave.
Since I don’t have an ice cream maker, I looked to Martha for an easy way to make a no-churn sorbet using only my blender and my trusty (and currently overworked) freezer. Sorbet and ice cream scoop in hand, I topped this summer cocktail with a generous pour of sparkling wine, kicked up my feet and gave Clarabelle a palm frond with which to fan me. Life is good, y’all.
No-Churn Peach Sorbet
recipe from Martha Stewart
Ingredients:
• 6 ripe peaches
• 3/4 sugar
• 1 tsp lemon juice
• pinch of salt
Directions:
1. Wash, cube and freeze peaches. You can peel them first, if you want, but I quite like the speckled effect created by leaving the peel on.
2. Once the peach is totally frozen, add the cubes to a blender along with lemon juice, salt and 3/4 cup water. Blend on high for 3 to 5 minutes, or until creamy and smooth (the depends a lot on your blender—I highly recommend the Ninja).
3. Pour the sorbet into a loaf pan and freeze.
4. When you’re ready to serve the drinks, scoop a nice, big scoop of peach sorbet and place it in your favorite coupe and top with Champagne.
