Farm to table sounds so simple, doesn’t it?
Take the peach sorbetto pictured above. It started at an orchard and ended up on my table.
I bought perfect peaches from Hausman’s Fruit Farm at the Emmaus Farmers’ Market on a recent fine Sunday morning. I froze a tray of peeled and sliced ripe fruit (click here for directions) then pureed the frozen slices in a food processor with simple syrup and lemon juice.
Easy peasey. And easily, the best peach sorbetto ever.
But to make those peaches, ah, not so easy.
For the peach grower, patience, skill, and luck are essential.
Patience is needed to nurture the tree for three to four years before it can produce blossoms that grow into fruit.
Skill is needed in feeding the tree, watering the tree, protecting the tree from pests and diseases, and harvesting the delicate fruit.
Luck is needed when Nature’s dealing out her early frosts, hail storms, wind gusts, and droughts.
As a fortunate peach eater, I thank the farmers for making it so (seem) easy to make this divine peach sorbetto.
| Peach Sorbetto | Print |
- 1 pound frozen, peeled sliced peaches
- 6 tablespoons cold simple syrup (see Note)
- 1 tablespoon lemon juice
- Remove the peaches from the freezer and allow to sit for 10 minutes. Place in the bowl of a food processor fitted with a steel blade. Pulse to chop coarsely.
- Run the machine, scraping down the sides of the bowl, for about 3 minutes, adding the syrup and lemon juice through the feed tube. Process until the mixture is smooth.
- Serve right away or ripen in the freezer for 30 minutes.
- Note: Make simple syrup by boiling 1 cup water with 1 cup granulated sugar until sugar is dissolved. Cool and transfer to a jar. Store in the refrigerator.
