This month, we’re craving simple, summery desserts. So today, Katie from Butterlust shares her recipe for a deliciously simple sorbet, which you can customize with any wine or fruit of your choice. Here’s how to make it…

Peach Sauvignon Blanc Sorbet
by Katie Wahlman of Butterlust

This sorbet ranks among my favorite of all summer treats, not only because it’s fruity, refreshing and one the easiest frozen desserts I’ve ever made, but also because it’s infinitely adaptable. You can make it with any combination of wine and fruit that you have on hand, and no matter which you choose, it will come out perfectly every single time.

For this version I’ve used my go-to summer wine — sauvignon blanc — and combined it with bright, juicy peaches and a healthy dose of backyard mint. The secret to this sorbet’s success is that the alcohol content of the wine helps to keep the sorbet smooth and scoopable, never icy. And since this time of year peaches are reaching their peak of perfection, there’s no excuse not to give it a try.

Enjoy! xo Katie

Recipe: Peach Sauvignon Blanc Sorbet

You’ll need:

1 bottle sauvignon blanc (or other white wine)
1 cup sugar
3 cups sliced peaches
3/4 cup water
1/4 cup chopped mint (or less, depending on your preference)

In a large saucepan, combine wine, water, sugar and peaches. Bring to a boil and stir until sugar is dissolved, then remove from heat and add mint.

Cover and let steep for an hour. Pour into a blender and blend until smooth. (You may need to do this in two batches, depending on the size of your blender.) Pour through a mesh strainer to remove any large chunks of mint. Cover and refrigerate until cool.

Freeze in an ice cream maker* according to manufacturer’s instructions. Once frozen, scoop mixture into a freezer-safe container (I like to use a loaf pan) cover and freeze for at least four hours before serving.

*If you do not have an ice cream maker, you can still make this recipe. Just pour the mixture directly into a freezer-safe container and place in the freezer. Stir every few hours, until the texture feels airy, with the consistency of a granita.

Thanks so much, Katie! We’re psyched to try this.

P.S. More recipes, including a refreshing rosé sangria and ice cream with just one ingredient.

(Photos and recipe by Katie Walhman. Thanks to Caroline Donofrio for help with this series.)