Peach Bulldog Sorbet
peaches, lemon juice, sugar, Rieslings, orange
Should you find yourself bored during a weekend in Athens, Georgia, home of the Georgia Bulldogs, you simply aren’t trying hard enough. College football, tailgating, or just hangin’ on the porch making sorbet...it’s all so sweet!
This Bulldog-celebrating sorbet is made out of peaches, that classically-Georgian fruit. Our idea of a good time? This peach sorbet, some football, and maybe a little wine to go with it all…ahh, yes.
1/4 tsp baking powder
3 tablespoons lemon juice
1 cup sugar
1 cup boiling water
1 cup Riesling or sweet white wine
1 tablespoon orange peel, grated
Using a food processor, blend the peaches and lemon juice.
In a large mixing bowl, stir the sugar into the boiling water. (You can also add the sugar into the water while it’s still boiling on the stove and then transfer to a large mixing bowl).
Pour the peach mixture into the bowl. Stir well. Then add the wine and orange peel.
Pour into a 9-inch dish or pyrex and freeze for 4 hours.
Remove from freezer, scoop out contents from the pan, and blend in a food processor until smooth.
Return the sorbet to the 9-inch dish and cover. Place the sorbet back in the freezer until you are ready to serve*.
Serve simple sorbets like this one with candied citrus peels. To make these, follow these steps:
- Skin a citrus fruit, removing the pith.
- Slice the peel into little matchsticks and simmer in simple syrup (equal parts sugar and water) over medium-low heat for 10 minutes.
- Let cool on a plate.