20 Aug Minty Sauvignon Blanc & Peach Sorbet // Eff the Oven August
Last night, I went to my second yoga class last of the last year-ish. Self clap!
Once upon a more fit time in my life, I used to go pretty frequently – once a week at minimum – but last summer in the midst of the move (and laziness) I fell out of practice. I’ve been meaning to go back for a while (erm…eight months, embarrassing, I know), but I was afraid of going to a new studio, and because I’m a giant excuse-making woman-baby I allowed myself to drift farther and farther away from my practice.
But, I’m back. And last night, I went to a fairly hard class. And it took every iota of strength I had not to blow chunks all. over. my. mat. (Somebody plleeeeeasse tell me it will feel good eventually and give me a saltine.) Half because all I’ve done in the last year is run for exercise (i.e. zero upper body strength noodley arms) and that class kicked my tush-ay. Half because I got all can’t-touch-this cocky and ate garlicky sweet potatoes less than an hour before class.
Yehaaa, I know. Mis.take.
I know better than this. I can’t explain why I do these things to myself. BUT I was walking a very fine line hungry and hangry. And y’all, garlicky sweet potatoes.
Of course, the real kicker is, we did inversions. Direct quote from the instructor — ‘Yoga is not a competition, not even with yourself. Feel free to rest in child’s pose if this does not agree with you today’. Yehaaa right. Fell on def ears. I was doing a head stand, gahdammit.
Annnd then I spent the second half of class trying to hold back yogi barfo-rama 2K14. My intention for my practice went from getting’ back in the groove and kicking’ some yogi butt to do not puke all over my mat, in like, .000099 seconds.
So that happened.
I apologize for where I took this. It’s totally inappropriate to talk about vom on a food blog.
This is where I thank you for listening to me talk about barf. If you’ve gotten this far, you’re a saint and I made you boozy sorbet as a peace offering. And to help you forget all about the last 350 words. Please, just erase them.
Aaaaaand we’re changing the subject.
All around the blogosphere people are talking about squeezing the last juicy bits out of summer, and I’m all over here like summer just got started down here, guys! Most years in Austin, if the temperature doesn’t break 80 degrees on Halloween, we’re happy. But for those of you, elbowing soccer moms out of the way at the market for the last of the summer produce, this is for you. Because a) sweet, fuzzy peaches and b) wine, because we need ta’ chill.
Peach fuzz totally freaks me out, btw.
This Minty Sauvignon Blanc & Peach Sorbet is an end-of-summer, white wine version of the Raspberry Zinfandel Sorbet I made back in April. Which I was and still am completely in lerrve with. It’s the best. And so so so simple to make. <— that’s a ‘so’ for each of the ingredients!
This time around we’ve got my favorite summer wine, Sauvignon Blanc, combined with bright, juicy peaches and a refreshing dose of backyard mint.
For serious, you gotta try this. The alcohol content of the wine helps to keep this sorbet smooth and scoopable, never icy. The mint is optional, and you can adjust the amount based on your preference, but I thought it added a nice herbal touch.
Oooh, and if mint is not your thing you could sub lavender to fancy it up a bit. Fresh lavender is so so good.
Or experiment with different fruits and varietals. Strawberries & rosé. YES!!
Aaand one final note, this is another no-bake recipe because we’re still celebrating Eff the Oven August around here. I’d love to hear about your favorite no-bake summer desserts so leave me some love in the comments!
- 1 bottle savignon blanc (or other white wine)
- 1 cup sugar
- 3 cups sliced peaches
- 3/4 cup water
- 1/4 cup chopped mint (or less, depending on your preference)
- In a large saucepan, combine wine, water, sugar and peaches. Bring to a boil and stir until sugar is dissolved, then remove from heat and add mint.
- Cover and let steep for an hour. Pour into a blender and blend until smooth. You may need to do this in two batches, depending on the size of your blender. Pour through a mesh strainer to remove any large chunks of mint. Cover and refrigerate until cool.
- Freeze in an ice cream maker according to manufacturer's instructions. Once frozen, scoop mixture into a freezer safe container (I like to use a loaf pan) cover and freeze for at least four hours before serving.