Alright, guys. Truth time. How many of you have tossed out wilted or excess herbs before? I’ll be the first to admit that I do that more than I really care to share. And because I have the worst brown thumb in existence (no, really – I once took care of a roommate’s plants for only two weeks and still managed to kill them), I have no chance of actually keeping those awesome herb gardens alive.
If you have one, color me dead-brown with jealousy.
So, imagine my surprise when I learned of Dorot at my local HEB – the product made for people just like me (and anyone that values their time and money). What exactly is it? Dorot makes a line of herbs and spices that are flash frozen at peak freshness within 90 minutes of harvest. That’s even fresher than the produce section. With the basil and cilantro I don’t have to worry about the money I’m throwing away in wilted herbs at the end of the week (that stuff ain’t cheap, you know) and the ginger and garlic really speak to my inner lazy girl. That means no peeling, no chopping, no mincing. I just simply pop out that cube and I’m already onto the next part of my recipe.
Now, you all know I place special importance on using fresh ingredients and cooking from scratch. Why on Earth am I talking about a product from the freezer section? Isn’t everything frozen just loaded with tons of fillers and preservatives? Well, with Dorot, no. With minimal ingredients (the first two being the herb and canola oil), I’m not worried about what I’m putting into my body. And it gets bonus points for being Gluten Free, Raw – Vegan, All Natural, Halal, Kosher and more.
So it’s only natural I’d want to use this in all of my recipes. My first thought would be soups, sauces and stir fries, but you’d be surprised just how versatile it can be… even with my favorite summer pastime, GRILLING.
Which brings us to today’s recipe for Smoky Peach Margarita Sorbet. That’s kind of a mouthful, figuratively and literally (see what I did there?). If you have never grilled a peach before, this is the perfect time to do it. Peaches, already being the quintessential summer treat, will get even more complex and flavorful. Ideally, you’ll grill these babies alongside your barbecue to perfectly round out your meal, but I have been known to start a fire just for them.
Yes, they are that perfect.
But plain peach sorbet is boring, even if they’re grilled and smoky. Tossing them with a couple of cubes of Dorot Cilantro, lime, tequila and triple sec is exactly the thing to take it to the next level. Don’t worry – this wont get you drunk. But if you’d rather omit the tequila and triple sec, increase the lime juice to 1/2 and decrease the sugar to 3/4 c.
So what do you think? Don’t forget to check out Dorot here, including where it can be found near you!
Until next time. X
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Smoky Peach Margarita Sorbet
Celebrate summer with this recipe for Smoky Peach Margarita Sorbet. It’s smooth, sweet, smoky and delicious.
- 1.5 lb peaches, pitted and halved
- 2 TB olive oil
- 2 cubes Dorot Cilantro
- 1/4 c. + 2 TB lime juice
- 1/4 c. + 2 TB tequila
- 1/4 c. triple sec
- 1 c. sugar
- Prepare your grill and heat it to about 350°F. Drizzle the olive oil over the peach halves and rub it in, making sure they’re totally coated. Place on the grill flesh side down. Cook for about 3-5 minutes, until the peaches are soft and begin to caramelize.
- Remove to a large bowl and add the cubes of Dorot Cilantro. Wait a few seconds and then toss to coat. Chill for 30 minutes to an hour.
- Place the coated peaches, lime juice, tequila, triple sec and sugar in a blender or food processor and blend until a smooth puree.
- Transfer to a ice cream maker and churn according to manufacturer instructions.
- Pour in a 2 qt loaf pan or container and freeze, covered, a minimum of 2 hours before serving. Makes about 1 qt. of sorbet.
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