Peach-Strawberry Sorbet with Amaretto Liqueur

We got a puppy!!! A 9-week old Goldendoodle named Mosby to be exact. He looks just like a teddy bear and is seriously the cutest thing ever. He also has A LOT of energy and is pretty much a needy toddler, which explains why I've been absent from the blog scene since Ryan and I got back from California. Right now sweet little pup is taking a cat nap, so hopefully I can write all this down before he wakes up and needs constant eyes on him to monitor his every move!

Now that summer is officially in full swing here in Tennessee, I've pretty much been living off of salads, smoothies and sun tea...or anything that Ryan wants to cook up on the grill. Turning on the stove to cook something seems like so much effort when it's 90+ degrees outside and oh so humid, and our little kitchen gets pretty toasty in a matter of minutes. Last weekend we got more peaches from the farmers' market, and I decided it was time to test out a nice cold sorbet recipe. This one is adapted from Yossy Arefi's peach sorbet recipe, and it's pretty fantastic! If you're living in the south and are feeling the heat, I highly recommend whipping up a batch of this stuff.

Peach-Strawberry Sorbet with Amaretto Liqueur
Adapted from Apt 2B Baking Co.

Follow:
Pit and chop the peaches (you don’t need to peel them) and cut the tops of the strawberries. Put fruit and water in a medium saucepan until they are softened and cooked all the way through.

Remove the pan from the heat and stir in the sugar. Cool the mixture to room temperature. Once cooled, blend thoroughly in a blender, food processor, or using an immersion blender. Remove any large pieces of peel. Stir in the lemon juice and liqueur and chill thoroughly.

Freeze the chilled mixture in your ice cream machine, following manufacturer's instructions. Store in the freezer in an airtight container.

Enjoy!

Gather:
1 1/2 lbs. peaches
1/2 lb. strawberries
2/3 c water
3/4 c sugar
1  tsp lemon juice

2 tbsp amaretto liqueur (I used Disaronno