Yuuuuummmmmmmm.

A simple recipe bursting full of summer flavor. The addition of extra “homemade vanilla extract/vodka” made this the creamiest homemade ice cream I’ve ever scooped.

Simple Summer Peach Sorbet Recipe:

• 3 farm fresh peaches
• 2/3 cup almonds, to make 1 cup thick almond cream (see below)
• 1 teaspoon (or more) Vanilla Extract**
• 1/4 cup coconut nectar, maple syrup, or honey (add more if needed)
• optional: 1 Tablespoon vodka for a softer ice cream (it doesn’t freeze)

First: Blend 2/3 cup raw almonds with 1 cup water. Strain though a nut milk bag to make roughly one cup thick almond cream. Best to soak the almond for 8 hours if you have time, but this recipe still rawks if you don’t’ have time to soak ‘em.

Second: Blend peaches, almond cream, vanilla extract, and honey on high. Add to ice cream maker, then finish firming up in freezer for a couple hours. Serve with fresh berries. Also great over an almond cookie or a simple chunky blend of walnuts, dates, coconut, and cinnamon.

**I used a homemade vanilla extract using a local (to me) Ransom Spirits Vodka with whole vanilla beans that I let soak for a few months, (stored in a dark cellar and shaken once a week.) I used a ratio of 5 or 6 vanilla beans sliced open longways to 1 cup vodka. It is so divine!! I went heavy handed on the vanilla vodka in this recipe, pouring in around 3 Tablespoons so that I had a super duper creamy ice cream, as the alcohol prevented it from getting icy. Also, my homemade vanilla is not as strong in alcohol content or vanilla flavoring as the stuff you buy in the store.  ***And if you want to avoid using alcohol, you can easily use fresh squeezed lemon juice instead!!

Ultimately, I suggest mixing the peaches with almond cream, and then adding vanilla extract and sweetener to taste. Some peaches are definitely sweeter than others, depending on if you got them ripe right of the tree or in a grocery store that received them after being picked early. Also, different vanilla extracts have different tastes, and one brand might over power this sorbet more than another.

Also featured on the Real Food Forager’s Fat Tuesday Recipe Round-up and Gluten Free Wednesdays