Peach Moscato Sorbet

I love glass – cut glass, lead glass, blown glass, milk glass, pressed glass, depression glass, and so on. I have an odd collection of family pieces, gifts from Sweden, and flea market finds.

These sherbet glasses came to me with a history: they belonged to my great aunt, Margaret. She was Grandpa’s younger sister – a bit of a wild child. She was just a little girl when the family immigrated to Minneapolis from Sweden. At some point, Aunt Margaret moved to Chicago to work as a burlesque dancer, and lived much of her life following those years with her sister Eva.

These pressed glass sherbet dishes were most likely a wedding gift, from a rather short-lived marriage in the 1930’s. The glass itself separates from the metal base, which is something I haven’t seen much of. The dishes are the perfect size for a tasty treat.

I bought a few cases of peaches last summer, cut them up, and put them into freezer bags – skin on. I’ve been tossing them into smoothies, making fruit cobblers, and now THIS.

I found a sweet, fruity moscato – peach flavoured – and instead of drinking it as a dessert, decided to make a dessert out of it.

In a small saucepan, boil the water and sugar together to make a simple syrup. After it boils for 2 minutes, remove from heat. Add the thyme and allow it to steep for 2 minutes – no more – before removing. Thyme quickly becomes overpowering. Let the syrup cool.

In the pitcher of a blender, process the peaches and moscato until smooth. Pour in the syrup and blend a little more.

Pour the mixture into a mesh sieve and press through. Discard the solids.

Pour into a freezer-safe container (I used a pyrex casserole dish with a glass cover). Freeze the mixture, stirring every half hour, or so. It will take about 4 hours to freeze, but because of the alcohol, it shouldn’t be too icy.

Print