Peaches are not in season in Utah, but I am patiently waiting for them to grow and ripen. We had such a beautiful, warm Spring that I’m pretty sure we’ll have early peaches this year.
I pulled out my last bag of frozen sliced peaches from last year’s stash and felt a little excitement about peach time being near again. If there was one thing I had to say was my favorite thing about living in Utah, it would definitely be the peaches. They really are the best.
Once they’ve been frozen, peaches are really better used in smoothies or purees. We save the bottled peaches for eating with a spoon.
It’s been pretty hot the last few days and I was really craving something fresh and cool for dessert. I didn’t want anything heavy–just something like sorbet. You might remember last summer when I made Peach-Lavender Fools. I wanted to try rose water this time. I really like the sophisticated, yet delicate taste flowers bring to desserts. I know it’s not for everyone, but as far as I’m concerned, bring on the floral waters and edible flowers.
4 cups frozen or fresh peaches, plus any accumulated juices
1 cup granulated sugar
Juice of 1 lemon
1 Tbsp. rose water
1/2 tsp. vanilla extract
Puree all the ingredients in a blender until very smooth. Chill for about 2 hours, or until very cold. (The sugar will have dissolved at this point.) Strain, if desired, through a sieve. (If you don’t strain it, you’ll end up with a little leftover puree, but it’s really good with sparkling water, so no big deal.)
Churn in an ice cream maker according to manufacturer directions. Transfer to a freezer-proof container and press waxed paper on the surface. Freeze until firm and scoopable.
Makes about 1 quart.