BALSAMIC PEACH SORBET

Sweet, Chill, and a Little Bit Fancy

If your taste buds had a vacation wishlist, this would be on it. Juicy ripe peaches + a swirl of Alessi Balsamic Reduction = summer in a spoon. This sorbet is light, refreshing, and just bougie enough to make people think you totally know what you’re doing in the kitchen.

And the best part? It only takes a handful of ingredients, no ice cream maker needed, and it’s naturally dairy-free. It’s like peach cobbler’s cooler, more elegant cousin who studied abroad in Tuscany.

Ingredients

• 4 ripe peaches, peeled and sliced

• 1/2 cup water

• 1/3 cup sugar (or honey, if you’re feelin’ wholesome)

• 1 tablespoon lemon juice

• 1 tablespoon Alessi Balsamic Reduction (plus more for drizzling)

• Pinch of Alessi Sea Salt

Instructions

1. In a small saucepan, combine water and sugar over medium heat. Stir until sugar dissolves. Let cool—this is your simple syrup.

2. In a blender, add sliced peaches, lemon juice, balsamic reduction, salt, and the cooled syrup. Blend until ultra smooth and peachy-keen.

3. Pour into a shallow dish and freeze for 3–4 hours, stirring with a fork every hour to break up the crystals (aka DIY sorbet magic).

4. Scoop and serve, drizzled with extra balsamic reduction for that wow factor.

5. Optional but encouraged: top with a sprig of mint and eat barefoot on the patio.