For something light, try a big scoop of Ginger Peach Sorbet<\/strong>! It\u2019s easy to make, and is just the thing to cap off a delicious dinner or a mid-day snack.<\/p>\n Having some friends over this weekend? Serve up my Summertime White Sangria<\/strong>! Washington white wine is stirred up with local honey then married with a variety of stone fruits for a truly refreshing patio libation.<\/p>\n Grab some local stone fruit and take a juicy bite into summer! -Kathy<\/p>\n Ginger Peach Sorbet Makes about 4 cups.<\/p>\n 1 cup sugar Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.<\/p>\n Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.<\/p>\n Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.<\/p>\n Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.<\/p>\n Recipe by Kathy Casey Food Studios\u00ae<\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n Summertime White Sangria<\/strong>![\"Summertime](\"http:\/\/farm9.staticflickr.com\/8014\/7610111996_a5831c058c_n.jpg\")
\nMy Summertime White Sangria made with a Washington StoneCap Chardonnay!<\/strong><\/p>\n
\n<\/strong>Homemade ice creams, sorbets & granit\u00e9s are best eaten soon after being made. Their fresh flavor starts to dissipate after a couple of days.<\/p>\n
\n1 tablespoon very finely minced fresh ginger
\n1\/2 cup water
\nabout 2 lb. fresh peaches (or enough to make 3 cups of puree)
\n2 tablespoons fresh lime juice<\/p>\n
\nMakes about 6 servings<\/p>\n