Grown Up Brain Freeze!
Now you can take your adult beverage up another notch! Enjoy this delightful, ice cold summer treat and bring back the excitement you used to feel when you heard the sound of the music coming from the 🚐🍦🤡 ice-cream truck as it rounded the corner, ever closer to your street. Remember that feeling? Well, how about a ice-cream like treat that doubles as a delicious cocktail? That, my friends is a 🥃 Bourbon Float in 🍑 Peach Sorbet.
I don’t think I need to tell anyone just how delicious the combination of peach and bourbon really is. It’s like peanut butter and jelly or cake and ice-cream. Bourbon and peaches were made to pair together.
Sorbet, Now That’s Peachy!
There’s something about peaches that makes peach sorbet, which has absolutely no milk or cream at all, seem like it’s creamy. Sorbet usually takes a backseat to ice-cream. I mean, I completely understand. Let’s face it, sorbet is a pretty healthy alternative to america’s favorite super dessert, ice-cream. It’s usually the ugly step-sister to what we’re usually craving, something creamy and decadent. But, I say, try this next time you’re in the mood for a dreamy, if a bit less creamy dessert than ice-cream. The fresh peach flavor will win you over!
I Really Love Your Peaches 🍑 🍑
It’s so easy to make. For this recipe, I used about 6-7 fresh peaches, for a total of 3 cups of chopped peaches. You don’t have to skin the peaches, but I prefer they lose their furry coats. I’m not a super fan of peach fuzz. Just score the underside of the peach with a large X. Toss them, well actually, place them gently, into boiling water for about 20 seconds. Then, drop into cold water immediately. The skin will actually just pull right off. If the peaches are not quite ripe, you may want to keep them in the boiling water for 30 seconds.
Next, just pull or cut out the pits and rough chop the fruit. Put the fruit into a food processor or heavy duty blender. Add simple syrup of either sugar or honey. I use 1/2 cup sugar to 1/2 cup water. You can do this with the exact same measurement of honey to water. Put the sugar and water in a sauce pan and heat to simmer. Next, let the syrup chill completely.
While blending the fruit, add 1/2 of the simple syrup. Check to see if the mixture is sweet enough. It will depend upon the sweetness of your peaches and your particular taste. Just add more syrup to sweeten. Add 3 tablespoons of fresh lemon juice. Blend the mixture on high for at least 1 minute. If your puree needs a bit more thinning, just add a bit of water. You really just need enough liquid to help all the peaches become puree, just come together and to be pour-able. Put the mixture into the refrigerator for at least 4 hours. Then, process in a ice cream maker according to the manufacturers directions.
Put the sorbet into a freezer container and let it firm completely.
🍑 Floating Bourbon 🥃
Is this a dessert or a cocktail? I think it’s a bit of both. For sure, it’s a beautiful sight. Into a beautiful, wide mouthed. stemmed, cocktail glass, add a ice-cream sized, scoop of peach sorbet. Top with your favorite bourbon. Garnish with either a beautiful peach slice and/or a bit of fresh basil and Bob’s your uncle! Cheers!
Ingredients
Peach Sorbet
- 3 cups chopped peaches (about 6-7 fresh peaches)
- 1/2 cup sugar
- 1/2 cup water
- 3 tablespoons fresh lemon juice
For the float
- 2 ounces bourbon
- 1 scoop of peach sorbet
- Garnish: peach slices, fresh basil leaf or flower
Instructions
- Score the underside of the peaches with a large X. Place them gently, into boiling water for about 20 seconds. Remove them from the boiling water and immediate place into ice water. The skin will actually just pull right off. If the peaches are not quite ripe, you may want to keep them in the boiling water for 30 seconds.
- Next, just pull or cut out the pits and rough chop the fruit. Put the fruit into a food processor or heavy duty blender. Add simple syrup of either sugar or honey. I use 1/2 cup sugar to 1/2 cup water. You can do this with the exact same measurement of honey to water. Put the sugar or honey and water in a sauce pan and heat to simmer. Next, let the syrup chill completely.
- While blending the fruit, add 1/2 of the of the simple syrup. Check to see if the mixture is sweet enough. It will depend upon the sweetness of your peaches and your particular taste. Just add more syrup to sweeten if needed. Add 3 tablespoons of fresh lemon juice. Blend the mixture on high for at least 1 minute. Put the mixture into the refrigerator for at least 4 hours. Then, process in a ice cream maker according to the manufacturers directions. Put the sorbet into a freezer container and let it firm completely.
For the Bourbon Sorbet Float
- Into a wide mouthed, stemmed, cocktail glass, add a ice-cream sized, scoop of sorbet. Top with bourbon. Garnish with either a peach slice and/or a bit of fresh basil.
From Karen
- https://www.bittersaltysoursweet.com
