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
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4 ripe peaches, peeled and sliced
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1/2 cup water
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1/3 cup sugar (or honey, if you’re feelin’ wholesome)
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1 tablespoon lemon juice
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1 tablespoon Alessi Balsamic Reduction (plus more for drizzling)
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Pinch of Alessi Sea Salt
INSTRUCTIONS
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In a small saucepan, combine water and sugar over medium heat. Stir until sugar dissolves. Let cool—this is your simple syrup.
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In a blender, add sliced peaches, lemon juice, balsamic reduction, salt, and the cooled syrup. Blend until ultra smooth and peachy-keen.
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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).
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Scoop and serve, drizzled with extra balsamic reduction for that wow factor.
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Optional but encouraged: top with a sprig of mint and eat barefoot on the patio.
