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It’s easy to think of dozens of flavors that are delicious when paired together: like chocolate and strawberries, lemon and lime, potato chips in a PB & J. (Or is that just me?) Each flavor stands out but also works together to make quite a tasty thing. And then are some flavor combinations that are more than just compatible.
When combined they seem to transform. They’re no longer merely this+that. Instead they become one new flavor that is new, completely irresistible, and so satisfying.
For me, vanilla and lemon is one such combination, and especially when the vanilla is part of something creamy. The lemon is toned down and tamed by the vanilla, and changed into a sweetly soft flavor that is refreshing and light. And though I would gladly have a lemon-vanilla fix any time of the year, there’s no denying that’s a very summery taste! Should I call it Lemonilla?
I have turned to lemon-vanilla many times: for the filling in my Red, White and Blue Ice Cream Sandwiches, in ice cream form topped with crushed blueberries, and in my Sweet Lemon Strawberry Sandwich Cookies.
Another combination that seems to magically transform into one delectable flavor is blueberry with peach. The first time I had this combination was only a year ago, when we visited Pie In The Sky Bakery in York, Maine last summer, just before the owners retired and closed up shop. I had a slice of their Blueberry Peach Pie, and I could not have guessed how pleasantly peach enhances blueberry. The flavor of the blueberries is simultaneously elevated and softened by the sweet, sweet peaches. All the pie at Pie In The Sky was amazing, but I found myself thinking about that Blueberry Peach Pie for a long time after. Should I call it Plueberry? Peacherry? Bluepeach?
Which brings me to this sorbet, which in it’s original iteration was simply Blueberry Lime.
When I revisited the recipe this year, I knew that adding in some peach would only make it better, and now it is Blueberry, Peach & Lime Sorbet.
A tiny change, but what a lovely sorbet it is now.
The blueberries and peaches make a sweet, creamy, and refreshing frozen treat, and the lime adds brightness and zing. I love zing.
What flavor combinations are magical to you? Do tell!
The recipe is below. And here are a few other sweets that celebrate beauteous peaches and blueberries!
Blueberry, Peach & Lime Sorbet
- 4 cups fresh blueberries, washed and checked for stems
- 3 very ripe peaches, peeled, pit removed and flesh cut into chunks
- 1/2 cup water
- 1 tablespoon of corn syrup
- 1/3 cup lime juice, about 1-1/2 medium limes-worth
- zest from 1 medium lime, about 2 teaspoons
- 3/4 cup granulated sugar
- In a small saucepan toss together the blueberries, peaches, water and corn syrup. Heat the mixture over medium heat, stirring often until it comes to a simmer. Reduce the heat slightly and stir constantly for 3 minutes - the mixture will just be starting to thicken. Remove the pan from the heat.
- Use an immersion blender to puree the fruit sauce in the pan until it is completely smooth. Note: you can also puree the sauce in a blender. Remove the small cap from the blender cover and cover the opening with a towel so steam can escape. For either method handle the sauce carefully so as not to get burned.
- Transfer the pureed sauce to a heat-proof bowl. Allow the mixture to cool, then cover the bowl and place it in the fridge to chill thoroughly.
- Once the sauce is completely chilled, assemble your ice cream maker. Have ready a large freezer-proof bowl to hold the sorbet once it's done.
- Remove the puree from the fridge. Add to it the lime juice, the zest, and the sugar. Whisk the mixture well to incorporate all the sugar and lime.
- Pour the mixture into the bowl of an ice cream maker, and churn the sorbet according to the manufacturer's instructions. In my ice cream maker (a Cuisinart Fruit Scoop) the sorbet was done in about 20 minutes. Transfer the sorbet to the freezer-proof dish.
- The sorbet can be served immediately, just know that it will be quite soft. The sorbet can be stored in the freezer for up to one week. Before serving, allow it to sit out at room temperature for 10-15 minutes until it is scoopable.