Nectarine sorbet

Is it a scorcher outside today? Cool off with ice cream! Celebrate peach season with a batch of this Homemade Peach Ice Cream!

At its best, sorbet is simply fruit transformed. Crisp slices and whole berries are perfect in May and June, but by the last stretch of summer, I crave all sorts of icy but melty goodness. Late August calls for a lush cup of sorbet.

Only four simple ingredients, three easy steps, two tropical fruits and one powerful blender needed this Boozy Pineapple Mango Sorbet!

Silky smooth peach sorbet bobs lightly in their bubbly bath in this frozen take on bellini. Serve this easy recipe with a spicy ginger ale or sparkling juice for a virgin take on this classic cocktail.

This week, Maxwell and I are doing our annual (well, second annual) end-of-summer community project: we’re hosting nine actors who are creating a play of Shakespeare’s songs and sonnets for the community. It’s a beautiful, free event under the end-of-summer night sky.My role? Cast chef.At the last minute, I learned one actor doesn’t eat meat, one doesn’t do gluten, and one avoids dairy.

This sorbet is super-simple to make, and no peeling of fruit required. And while it's incredible served in glasses of red wine, it’s also fabulous on its own. Lebovitz’s recipe says you can substitute ripe peaches for the nectarines, though you do have to peel them. I haven’t tried that, though I’m sure it’ll work just as well.

Phew, today is another really, really warm day. We've been on the road, going back from a short trip to Per's parents and our friends in Linköping. (Who by the way had no less than 8 lovely kittens, I'll show you some pictures for Weekend Cat Blogging.) I came home with rhubarb, red currants and gooseberries - what a bounty! Happily cooking up a gooseberry meringue pie for later! And we finally, finally managed to find a new bookshelf for my cookbooks. I have had the hardest time finding…

Awesome peach sorbet with almost no work—you won't even need to peel the fruit.