One of the best ways to use up last week's fruit is making refreshing summer sorbet! When our peaches and strawberries were on the fritz, we decided to make this delicious treat that's perfect for any summer night. To dress up our sorbet, we served it with complementing cabbage inspired plates, vibrant placemats and created floral arrangements with sprinkles and ice cream cones for an extra whimsical touch.
2 cups water
1 1/2 cups granulated sugar
pinch of salt
4 cups frozen strawberries
3 peaches, pealed and pureed
1/3 cup triple sec
*You'll also need a Cuisinart and Cuisinart Ice Cream maker; Based on Cuisinart's Raspberry Sorbet recipe.
1. Make a simple syrup with the water and sugar in a medium saucepan over low to medium heat. Cook your mixture until all the sugar is dissolved.
2. Add the peach puree, strawberries, salt and triple sec to the Cuisinart, blending until smooth. We kept the seeds in our sorbet, but for those who don't like the texture, strain through a fine mesh strainer. Use a spatula to scrape the sides. Cover and refrigerate for 2 - 3 hours.
3. Next, pour the mixture into the frozen Cuisinart ice cream maker bowl and let mix until thick. Transfer sorbet to an airtight container and place on the freezer for a few hours. Remove and serve, with an orange zest for a garnish!