Summertime means it's time for fresh berries and stone fruits. Peaches, Plums, Nectarines, Apricots, Pluots & Nectaplums are some of my favorites.
Yellow Peaches, White Peaches and Donut peaches will be at the peak of their flavor within the next couple of weeks
Apricots and Pluots will arrive in multiple varieties
Support organic farms and family farmers by buying at your local Farmer's Markets
I used white nectarines, basil, mint, blueberries, and cheese to make a sorbet that screams summer.
Here are the main ingredients:
- 4 large white nectarines, seeds removed and roughly diced (leave the skin on)
- 1 - 6oz package of organic blueberries, washed and dried.
- 1/4 cup finely minced fresh sweet basil
- 1/4 cup finely minced fresh mint leaves
- 2 teaspoons Captain Morgan Spiced Rum. You can also substitute vodka (blueberry flavored vodka would be great)
- Hand crumbled Lemon Blueberry Wensleydale Cheese & Honey Vanilla Goat Cheese. Cheese if of course optional, but it does add a surprising dimension.
- 1/2 cup mint simple syrup (recipe to follow)
- 1/4 teaspoon salt (I used the salt farm's Pacific Rim Salt which is a combination of sea salt and Li Hing powder) I also added a pinch of alderwood smoked salt.
- Black pepper, freshly ground
Mint Simple Syrup
Combine 1 cup of sugar with 3/4 cup water in a small saucepan, add one cup of fresh mint leaves. Cook over low heat stirring until the sugar is dissolved. Let the syrup cool, strain to remove the mint leaves and store in a closed container in the refrigerator. Simple Syrup should last for 3 weeks or so.
The pureed fruit is a pretty purple color with flecks of purple blueberry skin throughout
Hand crumble the goat cheese into small balls to fold into the fruit puree
The Wensleydale lemon blueberry is sharp and sweet and will add a surprising dimension to the sorbet
Gently fold the cheese into the purple puree mixture. Cover and put it into the refrigerator to chill for at least a couple of hours, preferably overnight.