As you indulge, watch as your mind sets sail to the foothills of Florence. One bite will fill you with the feeling that “everything’s perfect, just right, like a peach.”
Directions
Peach Sorbet
Store-bought peach sorbet will be delicious. For more ambitious dessert-makers, here is a recipe for homemade sorbet:1. Chill peaches in the fridge, pit, and chop. For those who prefer refined texture, peel the peaches. If you are a lover of the sensual rustic, leave the peel on for a layer of complexity. Juice the lemon.
2. Add peaches, lemon juice, honey, and 3/4 cup of water to your blender. Puree until whipped and smooth.
3. If you have an ice cream maker, pour peach puree into the ice cream maker’s cylinder and follow [the] manufacturer’s instructions. If you don’t have one at home, simply pour peach puree into a Tupperware or Pyrex container with a well-sealing lid and place in the freezer. Check the sorbet after about 2.5 hours when it is almost frozen. Pull out the bowl and whip with a spoon vigorously. Put it back in the freezer and repeat mixing every 10 minutes until frozen.
Rosemary Infused Olive Oil
The finishing touch is rosemary-infused olive oil, drizzled lightly over your sorbet. Although you only need about 1 tablespoon to use as the garnish, [you] might as well use the time to make a whole batch of rosemary oil! This versatile oil is perfect for drizzling on vegetables, meats, and fish, or as a salad dressing ingredient. Plus, it looks beautiful on the counter!Stovetop Method:
1. Simmer 2 cups of olive oil with 6-8 sprigs of rosemary in a saucepan over low heat for 10 minutes.
2. Transfer rosemary to a bottle or jar, then pour in the oil.
Windowsill Method:
1. Combine 1 cup of olive oil with 6-8 sprigs of rosemary in a mason jar.
2. Place on a sunny windowsill and let it sit for 3–4 days.
Republished from JoyfulBelly.com
