When you are starting with great ingredients, simplicity is often the best recipe. For this I slipped the skins from four medium peaches and blended until smooth with the Riesling and a little agave. Freeze in an ice cream maker for a smooth textured sorbet, or if you lack an ice cream maker you can freeze this in a pan and then rough up the frozen mixture with a fork for a delicious granita. The alcohol level of the wine keeps the mix from freezing too solid, so it scoops up nicely either way.
I am a huge fan of Flip Flop wines, not just because they make great, affordable wines, but because for each bottle of wine purchased they donate a pair of shoes to Soles4Souls. They also have the funniest spokeswino around 🙂 Check out their Facebook page.
Fresh Peach and Riesling Sorbet
3-4 cups peeled and stoned fresh, ripe peach
1 cup Flip Flop Riesling
1/4 cup light agave nectar or honey
In a blender or food processor, blend all ingredients until smooth. For sorbet, process in an ice cream maker until you have a soft-set texture. For granita, freeze in pans and then scrape out the mixture with a fork to serve. Makes about a quart.
FCC legal stuff: I received free sample wine from Flip Flop, because they are awesome and because the only thing better than wine is free wine. All opinions expressed here are mine, and true, and golden, and had the wine sucked I would have avoided posting any recipes or opinions. It’s good. Buy some and make this sorbet.
Thanks for reading,