It's been so hot and sticky and humid here the last few weeks that it's been zapping all my energy. Each day I've been focused on just getting little steps forward on the kitchen - which is now nearing completion [and yes! I will post pictures of the finished work when it is indeed finished]. The cupboard panels are all done and in place. The handles are now all installed after much debate about which handles to go with. And in doing so we've gone through and replaced all the joinery handles all through the house to match. That's the problem with doing work anywhere on your house - you do one thing, and suddenly ten new things become glaringly obvious and need to be 'fixed'. Like the all white dishwasher which never bothered me....until I have black cupboard units and it stands out like a sore thumb. And the blinds which we've made do with since we moved in....gone. Replaced with crisp whiteness.
I've barely had energy to get all that done, let alone getting anything made. Dinners have been a real mess recently and my will to cook or prepare food has been non-existant.
Except for this.
This has been playing on my mind since I went to dinner for my birthday a few weeks ago at Toko. One of the best meals we've had, and such a lovely evening. The food was incredibly good. Part of our meal was a peach sorbet. Which has lingered around in my head and on my taste buds since. I had to make it. If I made one decent thing through the week, it was going to be peach sorbet.
And it is d.e.l.i.c.i.o.u.s. Seriously cool and crisp and the perfect antidote to humid sticky weather. And seriously easy to make.
3 white peaches, cut and diced with skins on
Juice of half a lemon
Add the sugar and water together over low heat and stir constantly till the sugar is dissolved. Bring to the boil and boil for one minute. Remove from heat and let cool - this will make about 300ml of sugar syrup. Puree peach segments to a liquid consistency. Add lemon juice. Combine with 200ml of cooled sugar syrup [the rest can be stored and used for another sorbet] and pour into an ice cream maker then freeze. Then eat. Slowly. With a small spoon. Sitting out on the deck in the early evening. While the cicadas sing around you.