Peach Sauvignon Blanc Sorbet with Vanilla and Saffron

Clean and lean, this grown-up dessert incorporates peaches and citrusy wine with vanilla and saffron. It’s perfect way to complete a meal on a hot summer night. No kids allowed.
Photography By Brooke Allen | July 01, 2015


In a large saucepan, combine all ingredients and bring to a boil. Stir until sugar is dissolved. Remove from heat and allow vanilla bean pod and saffron to steep for 1 hour.

Remove vanilla bean pod, scraping out any remaining seeds from the pod. Pour mixture into a blender and blend until smooth. You may need to do this in two batches, depending on the size of your blender.

Cover and refrigerate until cold. Freeze in an ice cream maker according to manufacturer’s instructions. Cover with plastic film and place in freezer until firm, about an hour.

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  • 1 bottle Sauvignon Blanc
  • 1 cup organic sugar
  • 3 cups sliced fresh peaches, skins removed
  • ¾ cup water
  • 1 vanilla bean pod
  • 1 pinch saffron threads
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