Amidst the sweltering heat of a midsummer’s night, cool off and refresh the senses with a scoop of fresh icy-cold sorbet and a fluffy citrus-kissed sopapilla drizzled with orange blossom honey. It’...
- ¾ cup water
- ¾ cup honey
- 4 cups peeled and sliced frozen peaches
- ½–1 tablespoon rosewater, or to taste
- ½ teaspoon vanilla extract (optional)
- Juice of ½ a lemon
Combine water and honey in a saucepan over medium-low heat and stir just until honey dissolves. Remove from heat and let cool to room temperature. Transfer syrup to blender. Add peaches, rosewater, vanilla, and lemon juice; blend until smooth. Process sorbet mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until firm, at least 2 hours.