Yet More Peachy Goodness

Day 154.

 

I'm still peach wealthy. I've frozen two bags of peach pie filling and five jars of peach jam. This morning, I used eight more peaches to make some peach sorbet, and I still have more than a dozen peaches remaining.

This sorbet is delicious. Rich in flavor but light and smooth in your mouth, fragrant and delicately spiced, it's unlike anything you'll ever find at your local grocery store.

Peach Sorbet

What You Need:

• 8 ripe peaches, pits removed (peeling is optional)
• 1/4 cup honey
• 1/2 cup apple juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

How it's Done:

1. In your blender, puree all the ingredients until you're left with a smooth liquid. If you opt to leave the peels on, be sure the peels are tiny flecks in your blender.
2. Process according to your ice cream maker's instructions. I use the ice cream attachment for my KitchenAid stand mixer and it took 20 minutes to freeze. 
3. Move to storage container, seal tightly, and freeze at least two hours longer before serving. 

Want more yummy recipes? Visit Sandra at Diary of a Stay at Home Mom and get more, or link up your own dish today!