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
Serves: 4 or more
pound ripe peaches (peeled) or enough to yield 2 cups when liquified in a blender.
cup Lillet Blanc
tablespoons fresh lemon verbena chopped.
- Make a simple syrup using the sugar and water.
- 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.
- In your sturdy blender liquify the peaches.
- Combine all of the ingredients in large bowl and whisk together. Refrigerate for two hours.
- Follow the instructions for your ice cream maker. This should yield about 1 1/2 quarts. Serve at once or freeze.