Author Notes
The song "Joli Blon" is considered to be the "cajun national anthem" but it's beloved throughout southern Lousiana. The combination of ripe peaches, Lillet Blanc, and lemon verbena is something I picked up from a good friend who grew up in New Orleans. I liked the idea so much that I began growing lemon verbena at home. Then recently, when blessed with a plethora of locally grown peaches the idea of turning them into a sorbet came to me. This is very simple to do. Special equipment; an ice cream maker and a good blender. —pierino
Ingredients
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1 cup
sugar
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1 cup
water
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1 pound
ripe peaches (peeled) or enough to yield 2 cups when liquified in a blender.
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1 cup
Lillet Blanc
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2 tablespoons
fresh lemon verbena chopped.
Directions
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Make a simple syrup using the sugar and water.
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Peel the peaches. An easy way to do this is to bring a large pot of water to a boil. Using a sharp knife cut a shallow "X" into the bottom of each peach. Drop them into the boiling water and let them alone for 1 - 2 minutes. The skin will begin to separate from the flesh. Remove from the water and when cool enough to handle pull off the peel. Halve the peaches and remove the stone.
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In your sturdy blender liquify the peaches.
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Combine all of the ingredients in large bowl and whisk together. Refrigerate for two hours.
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Follow the instructions for your ice cream maker. This should yield about 1 1/2 quarts. Serve at once or freeze.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.
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