That consideration opens up the wide range of frozen treats we have to choose from, and a great one to start with is a sorbet. So easy to make, minimal time over a hot stove - and the bonus is that as seasonal fruits become plentiful you can take advantage of them at their peak.
This recipe calls for peaches and/or nectarines. Yours to choose whether one or the other or a combination, for a cool summer sweet balanced with a refreshing tang of lemon.
Sweet and Tangy Summer Sorbet
(Preparation 15 minutes, cooking 5 minutes, freezing time at least 1 hour)
4 medium fresh peaches and/or nectarines
1 cup water
2 cups sugar
1/2 cup lemon liqueur (limoncello)
2 tablespoons lemon juice
Extra peach and/or nectarine slices (optional garnish)
Peel, pit and puree fruit until smooth in a blender or food processor; set aside and chill.
Stir together water and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until sugar has dissolved. Refrigerate until well-chilled; stir in fruit puree, liqueur and lemon juice. Transfer to the bowl of an ice-cream maker and freeze according to manufacturer's instructions. Cover and freeze for at least 1 hour, or up to 3 days. Spoon into small dishes and garnish with fresh fruit slices and mint, if desired.
Makes 8 servings.
Nutrition information per serving: 240 cal., 0 g fat, 0 g chol., 0 mg sodium, 61 g carbo., 1 g fiber, 1 g pro.
Recipe developed for AP by the California Tree Fruit Agreement