You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!
“It is summertime, and fresh fruit is all over the place right now. Since I made the Watermelon Sorbet for y’all, I have been dying to use my ice cream maker to whip up some other yummy sorbets. This is not a joking matter, I am serious about my sorbets in the summertime. I’ve been spending a lot of time in Nashville lately, and everywhere you go there are signs for “Georgia Peaches.” So, I’ve been melting over the amazing peaches I’ve gotten my hands on, and I’ve also been bugging my hubby for a beach vacay as soon as I have a break in my summer touring schedule. I’ve got Georgia peaches and mango tango cocktails on my mind! Keeping true to my indecisiveness, I decided to merge the two. Viola! I introduce to you, Peach Mango Sorbet. Thank me later.”
Peach Mango Sorbet
3/4 cup water
2 Tbsp lemonade concentrate
2 Tbsp agave nectar
1/2 tsp of kosher salt (more or less to taste)
Cut fruit, remove pit, seed and skin. Place peach and mango flesh in a blender with the water, and blend until smooth. (You could probably add a splash of rum too. I wouldn’t tell a soul.) Press blended fruit through a strainer to remove remaining pieces of pulp (optional). Add lemonade concentrate, agave nectar and salt. Stir until thoroughly combined. Pour into an automatic/electric ice cream maker (like the Cuisinart ICE-20 – the one I use). Churn according to manufacturer instructions (25-30 minutes). You can serve immediately for soft sorbet, or scoop into a chilled, airtight container and let firm up for 2 hours or more in the freezer before serving.
Don’t have an electric ice cream maker? No worries! Use this method instead:
What you’ll need:
2 gallon-size Ziploc bags
2 quart-size Ziploc bags
2/3 cup rock salt
6 cups ice
2 kids (optional) – 1 husband that acts like a kid will work, too!
Place 3 cups ice and 1/3 cup rock salt in each gallon-size Ziploc. Divide the sorbet mixture between the quart-size Ziploc bags. Tightly seal the quart-size Ziplocs, and place one inside each of the gallon-size Ziploc bags containing ice and rock salt. Wrap each kit in a towel and have the kids shake, shake, shake for 5 minutes! (A great way to get out some of that extra energy they tend to have an endless supply of.) Scoop out into a chilled, airtight container. Let firm up for 2 hours or so in the freezer before serving.