Blueberry Peach Sorbet

Okanogan peaches (and WA cantaloupe too!)

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.

Stay cool!

Blueberry Peach Sorbet

makes about 4 cups

INGREDIENTS

  • 1 pint blueberries
  • 1/2 c water
  • 2-4T agave syrup
  • 5 large peaches (can do a mix of ripe and firm)

INSTRUCTIONS

  1. Rinse blueberries.  Add them to a saucepan with the water.  Cook over medium heat until blueberries are soft, about 7 minutes.  Remove from heat.
  2. While blueberries are cooking, prepare your peaches by peeling and cutting them into chunks into a medium bowl.
  3. 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.
  4. 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.
  5. In a blender or food processor, purée peaches until they are smooth.
  6. 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.
  7. 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.
  8. 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.

Blueberry Peach Sorbet PDF

Sinfully Simple Strawberry Sorbet

Ahhh – the local strawberries are finally here at the Co-op!

I must say that they seem extra good this year, but that could just be because we had to wait so long for them to ripen.

In honor of the holiday weekend, I wanted my recipe demo to feature these beautiful berries, but I wanted to make something other than the standard strawberry shortcake.  There are a ton of interesting recipes out there utilizing strawberries (including the delicious spinach and strawberry salad I demo’d a few weeks ago), and I wanted something that would be simple to make on a weekend when so many of us gather for barbecues and other festivities.

I found a winner with Strawberry Sorbet.  I have a tiny kitchen at home, so I always look for recipes that don’t need special equipment.  I found a winner on Food.com – not only did it only have 3 ingredients, but you don’t need an ice cream maker.

This recipe is so simple – all you do is wash and de-stem the strawberries, freeze them, then add them to the blender or food processor with a little sugar (or any sweetener) and a little water and then back into the freezer.  I only needed to use about 3 T of sugar instead of the 5 the recipe calls for.  Somehow it seems almost wrong that something this easy could taste so fantastic!  I’m exited to try this recipe with each berry as it comes in season – the only thing I might do extra is run the berry pulp through a mesh strainer to remove some of the seeds before the second freeze.

I hope everyone has a safe and happy holiday, and get those local strawberries while they are fresh and juicy!

Strawberry Sorbet © 2011 Sassy Sampler

 Sinfully Simple Strawberry Sorbet

Makes about 3 cups / (6) ½ cup servings

INGREDIENTS

  • 1 quart (2 pints) fresh strawberries
  • ~5 T sugar or other sweetener
  • ~1/4 c water or juice

INSTRUCTIONS

  1. Prep berries (wash and de-stem).  Arrange them in a single layer in the largest tray that will fit in your freezer.  Cut larger berries in half so they all freeze evenly.  Taste your berries so you have an idea about how sweet they are.
  2. Freeze until hard (about 2 hours).
  3. Place frozen berries and about half the sugar in a food processor or blender and pulse until fruit is broken up.  Taste the pulp to see if you need to add more sugar/sweetener.
  4. Add water (or juice) and continue processing until you have a smooth puree.
  5. Transfer to a container/freezer bag* and freeze for about 2 hours, or until firm enough to scoop.  Stir the mixture a few times while it is freezing (every 30 minutes or so).
  6. If you let it freeze overnight, let it sit out for half an hour  and then stir it before serving—it will need to soften up a bit.

* The more you can spread out the sorbet when you put it in the freezer for the second freeze, the faster it will harden.

Any sweetener (or none, depending on the sweetness of the berries and your personal tastes/diet) will work in this recipe.  Be aware that some sweeteners have stronger flavors that sugar, so keep that in mind when you are adding them to the puree.

You can very easily double or triple this recipe—you are only limited by how large your food processor is! (or how many batches you want to make)

This will keep in the freezer for a few weeks, tightly sealed.  Let it sit on the counter for 20-30 minutes, stir, and serve.

Sinfully Simple Strawberry Sorbet PDF