I am surrounded by waist-high piles of fruit in my kitchen: apricots, cherries, blueberries, you name it. Steve keeps brining home vats of the Okanagan goodness and while I am pleased, I am also tired out from processing all of it! I am not even going so far as to can things, but the washing, sorting, pitting and freezing has taken up a tonne of my time lately. I know it will be worth it come January when I go to the deep freeze and yank of a bag of local peaches for our morning smoothie, but it’s a time-consuming ordeal right now. It makes me marvel at the women of yesteryear who spent all of their summer and fall in the kitchen, harvesting and preserving the bounty from their personal gardens to feed their family through the rest of the year. Those women rocked.
I tried my hand at homemade peach sorbet this year and lo, it was fantastic. If you have some overripe peaches collecting fruit flies on your counter, I highly recommend you give this recipe a whirl.
It is also great blended with ice (and maybe some rum) as a summer cocktail. (Just sayin’.)