Lately every work e-mail I received would close with have a great Summer. No have a great week, no have a great August, just a honest wish to enjoy Summer. I quickly got the habit and started doing the same. Then, wait. Have a great Summer? I’ve been celebrating Summer here on the blog for the last month and a half, its sun ripened tomatoes, its unbearable heat, seaside pleasures, lazy afternoons, crickets and cicadas, dinners with friends and ice-cream. It’s already Summer, but strangely enough it looks like Summer has just begun, once again.
In Italy this is the month of the great leave, everyone pack his car with suitcases, children, pets and hopes and leaves for the seaside, for another city, for a much anticipated holiday. School will begin just in another month and a half, offices and industries concentrate their closing weeks in August. The traffic slows down, many shops hang outside the ‘Sorry we’re closed‘ sign and you find yourself walking in almost empty streets, in a surreal peace. I’ve always loved this calm.
This August we are not leaving, we will enjoy our house, the countryside, the smooth working rhythms and we will save our time, money and expectations for a September week in Salento.
I’ve always had the idea that August was already almost September, that the best part of Summer has just passed, but this year I’ve decided to give another chance to Summer. Let’s embrace August, its smooth rhythms and its intense, slightly toasted, sun kissed 31 days till the last crumble. I have great plans for us, August!
It’s still Summer, and we have to celebrate. What’s better than a peach and prosecco sorbet, as smooth as velvet and refreshing as a minty shower at the SPA. Are you in?
Peach and prosecco sorbet
- 400 g of chopped nectarines, peeled and stone removed
- 100 g of cane sugar
- 100 g of water
- 2 sprigs of lemon balm
- 50 g of prosecco
- Peel the nectarines, remove the stone and chop them in a bowl.
- Pour into a saucepan water and sugar, add the sprigs of lemon balm and bring to a gentle boil until the sugar dissolves and becomes a syrup.
- Remove the sprigs of lemon balm and pour the sugar syrup in a blender with the chopped nectarines, then add the prosecco. Blend until smooth, then stash it in the fridge for a few hours until completely cold.
- When it is ready, pour it into the ice cream maker and follow maker's directions.
- When the sorbet has the right texture, serve it immediately or transfer it in a Tupperware and place it in the freezer until ready to serve.
In the meantime, I will rejoice in my Salento memories from last year while dipping my teaspoon in yet another cup of peach sorbet.