August is always exciting at the Co-op because that means that we start getting farmer direct peaches from the Okanogan Farmer’s Co-op. Last week I used their donut (or Saturn) peaches in the Agua Fresca recipe, and this week I wanted to make a healthy treat with the more recognizable peaches that they supply us with.
It is the tail end of blueberry season at the Co-op, but you can probably still find them at the Farmer’s Market and at farm stands in the county for a bit longer. We got what we think might be one of the last deliveries of organic blueberries from Hopewell Farm in Everson this weekend. They have been so delicious this year and the sun was shining brightly, so another batch of sorbet was in order since the strawberry version was so popular!
Sorbet is ridiculously easy to make. I couldn’t find a recipe that I liked, however, so I decided to just wing it. I started by cooking the blueberries on the stove with a little water to soften them so they would be easy to juice in a strainer. While those bubbled away, I prepared my peaches (3 really ripe ones and 2 firm ones) by peeling them and chopping them up haphazardly (the ripe ones were so juicy I could barely hold on to them!). When the blueberries were soft, I strained them through a fine mesh strainer into a (stain-proof) bowl. I mixed in a couple of tablespoons of organic agave syrup and popped the bowl in the freezer to cool while I puréed the peaches in the food processor. You could also use a blender for this – just make sure it has a sharp blade.
Once the blueberries had cooled enough, I started by adding half of the sauce to the peaches. After tasting it I added another 1/4 of the sauce and was very happy with the results – you tasted blueberry when it hit your tongue and then the peach flavor took over. It was a good balance of sweet and tart, so into the freezer it went. I had the benefit of using our -10° freezer here at the store so it only took a couple of hours (stirring every so often) to harden to a sorbet consistency – in your home freezer it will probably take more like 3-4 hours.
Blueberry Peach Sorbet
makes about 4 cups
- 1 pint blueberries
- 1/2 c water
- 2-4T agave syrup
- 5 large peaches (can do a mix of ripe and firm)
- Rinse blueberries. Add them to a saucepan with the water. Cook over medium heat until blueberries are soft, about 7 minutes. Remove from heat.
- While blueberries are cooking, prepare your peaches by peeling and cutting them into chunks into a medium bowl.
- Once blueberries have cooled slightly, strain through a fine mesh strainer into a stain-proof bowl, pushing down on blueberries with the back of a large spoon to get all the juice out.
- Taste the purée/sauce to see how sweet it is. Add agave syrup 1 T at a time until it reaches the sweetness you desire. Put your bowl of blueberry purée into the freezer.
- In a blender or food processor, purée peaches until they are smooth.
- Once your blueberry purée has cooled off, remove it from the freezer and pour half of it in with the peach purée and process until combined. Taste the purée and add more until it reaches a good balance of peach to blueberry flavor (I used about 2/3 of the blueberry purée). Reserve leftover blueberry purée for topping sorbet or to use as an ice cream topping.
- Spread purée evenly in a 9×13 glass baking dish. Place in the freezer until frozen, stirring every half hour or so (it will take about 3-4 hours to freeze). Be sure to scrape the sides well. Stirring it will actually help it freeze faster, but you can also leave it overnight and then stir it well in the morning if that is your preference.
- Top with remaining blueberry sauce (if you have some left over) and serve!
You can also pour the mixture into popsicle molds.
For an adult treat, top with a shot of fruit flavored liqueur or tequila.
You can use an alternate sweetener, like honey or granulated sugar—add it in the same fashion as the agave—1 T at a time until it is as sweet as you would like it.