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Honey Pie

Buzz Savories Honey Pie

Share the Goodness of Life and Bees – Bake a Honey/Pecan Pie

Buzz Savories Honey Pie

Happy Valentine’s Day! I’m feeling happy to greet February 2024 because for us in Nebraska January outdid its reputation for cold and ice. We struggled with below zero temperatures, 30 mph winds and snow blowing and piling up. February  offers more sun, longer days and warmer winds.

I’m making and sending a recipe to celebrate a day devoted to friendship and appreciation for one another and sweetness. I baked a Honey Pie to commemorate Valentine’s Day 2024. 

Buzz Savories’  Honey Pie tastes delicate as a sip of nectar and slightly sweet although not sugar sweet. 

Buzz Savories Honey Pie

With only 5 ingredients + a pie crust, Buzz Savories Honey Pie will fit  sweetly into your Valentine celebrations.  Please, acquire a local honey like Buzz Savories because the flavor of the honey blooms in this recipe, and a local honey surpasses all commercial squeeze bottle honey.

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Honey Pie
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Buzz Savories Honey Pie

A honey and pecan pie with a flavor that will create memories to last a lifetime and add a pecan crunch.
Course Dessert
Cuisine American
Keyword Buzz Savories Honey,
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

What You'll Need:

  • 1 shell frozen pie crust
  • 1 cup Buzz Savories artisanal honey
  • 1 cup whole pecans (enough pecans to completely cover the bottom of the pie crust)
  • 2 Tb. butter
  • 3 eggs beaten but not frothy
  • 1 tsp vanilla

How To Prepare:

  • Pre-heat oven to 325 degrees.
  • Arrange the pecans across the bottom of the pie crust.
  • Whip the eggs until thoroughly mixed but not frothy.
  • Add the vanilla to the eggs.
  • Place honey in a 2 cup heavy-bottomed sauce pan.
  • Slowly bring the temperature of the honey up to a simmer and when it begins to bubble, take the honey off stove.
  • Add butter to the honey and stir.
  • Add the eggs and vanilla mixture to the honey and quickly whip with a wire whip to thoroughly mix the ingredients. Pour the mixture into the pie shell.
  • Place pie in the pre-heated oven and bake for 25 minutes.
  • Bake until the pie filling looses its wobbly nature and seems firm throughout and the pie crust is toasty brown.
  • Cool to room temperature before cutting and can be made a day ahead, covered loosely and refrigerated.

Notes

You may want to bake the pie on a cooking sheet because it will be full and difficult to carry from work table to oven although it will not bubble over the pie pan

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Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips

Bright orange and creamy white, full of flavor and easy to make, Honey Roasted Carrots and Parsnips take their turn in my vegetable rotation.   Five, yes, only five ingredients, and all but 2, the carrots and the parsnips, are resting patiently on your pantry shelf.  Use your black iron skillet or a sheet pan for the roasting process.    Buy a local honey like Buzz Savories- better flavor and good for bees and beekeepers, thereby good for fruit trees and vegetable gardens. 

Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips add light and good taste to dreary January. I hope you cook this recipe, and if you like it, send me a text message at [email protected]. I will publish it on the Buzzsavoriesllc.com site.

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Honey Roasted Carrots and Parsnips

Root vegetables add a hearty and warm flavor to the cold, icy and dark winter days. Roast bright, sweet and vitamin-packed carrots and parsnips and finish with a Buzz Savories Honey glaze. Roasted parsnips and carrots add interest and flavor meal. Another bonus - easy to make.
Course Side Dish, vegetable
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8

What You'll Need:

  • 2 lbs medium carrots, peeled and halved lengthwise
  • 2 lbs. medium parsnips, peeled and halved lengthwise
  • 2 Tb. olive oil
  • 1 ½ Tb. butter
  • 1 ½ Tb. Buzz Savories Honey
  • 1 tsp. balsamic vinegar
  • salt and freshly ground pepper to taste

How To Prepare:

  • Place racks in middle and lower third of oven; preheat to 400 Degrees. Line 2 large rimmed baking sheets with foil. Divide 2 lb. medium carrots, peeled and halved lengthwise, and 2 lb. medium parsnips, peeled and halved lengthwise between baking sheets and spread out in a single layer on each. Drizzle 2 Tb. olive oil over carrot-parsnip mixture, dividing evenly, and season generously with salt and freshly ground black pepper; toss to coat.
  • Roast carrots and parsnips, tossing every 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots 35-40 minutes.
  • Melt 1 ½ Tb. butter in a small saucepan over medium heat. Add 1 ½ Tb. honey and 1 tsp. balsamic vinegar; stir to combine.
  • To serve, transfer roasted vegetables to a warm platter, drizzle honey glaze over, and toss to coat.
  • Do ahead: Roasted carrots and parsnips can be cooked 2 hours ahead. Tent with foil and let stand at room temperature. Reheat, uncovered in 350 Degree oven until warmed through 8-10 minutes.

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Honey Mustard Salmon

Honey Mustard Salmon

How I fell in love with a salmon fillet

Honey Mustard Salmon in foil

Can a Salmon Fillet Recipe Bring Happiness?

I eat salmon almost any way it comes to my  plate – grilled, roasted, poached, fried in a croquette, and even canned salmon served cold in a salad.  I appreciate the health benefits, the color and moist, tender chew although I was often disappointed with salmon’s bland flavor. Then  I met a wonderful recipe that brings happiness to every taste bud on my palate. 

The recipe – Honey Mustard Salmon in Foil – checks all my criteria for a superb main course:  flavor I can taste and then want to taste again, moist, fail-safe cooking process, easy clean-up and also simple to make and serve for any number of guests.

I’m impressed and a little  in love with Buzz Savories Honey Mustard Salmon in Foil.  I keep a jar of Buzz Savories Honey Mustard handy for times when a salmon fillet or a salmon steak comes knocking. 

Eat well.

Honey Mustard Salmon

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Honey Mustard Salmon

Pair salmon and Buzz Savories Honey Mustard and the combination wins in two ways. First, the honey mustard sauce compliments the subtle flavors of the salmon fillet, and second, the mustard retains moisture in the fillet as it cooks. The recipe comes together with ease and a moist fillet with optimum flavor is the result every time.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, healthy, salmon
Prep Time 15 minutes
Cook Time 18 minutes
Servings 6

What You'll Need:

Honey Mustard Sauce

  • 2 lbs side of salmon, boneless and skinless salmon steaks can be substituted
  • ⅓ cup Buzz Savories Honey Mustard
  • 4 cloves garlic, peeled and minced
  • 2 Tb. fresh lemon juice
  • ¼ tsp smoked paprika
  • ¼ tsp Kosher salt or sea salt
  • ⅛ tsp freshly ground black pepper
  • ½-1 tsp olive oil to thin the sauce so it can be easily spread (if needed)
  • 1 handful parsley, finely minced parsley adds flavor and color

How To Prepare:

To Make Honey Mustard Salmon in Foil

  • Heat oven to 325 Degrees or heat a grill to medium heat.
  • Whisk all Honey Mustard Sauce ingredients together for the Honey Mustard Sauce.
  • Line a large baking sheet with with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  • Spoon the Buzz Savories Honey Mustard sauce on top of the salmon, and spread it evenly so that it covers the top of the salmon.
  • Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)
  • Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, hot steam will be released!) Change the oven setting to broil, then return the salmon to the oven and broil for 2-3 minutes (watch closely to be sure the sauce does not burn).

To Cook on the Grill

  • Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes until the salmon is almost completely cooked through (Check more often if the salmon you are grilling is thinner). Carefully open and pull back the foil so that the top of the fish is completely exposed. Continue cooking for 3-5 minutes, until the fish is cooked through.
  • Remove salmon from the oven or the grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.

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Maple Mustard Vinaigrette

Maple Vinaigrette

Plan for Everyone – Salads with a Maple and Spicy Beer Mustard Vinaigrette

The joining of maple syrup and Spicy Beer Mustard blends the essence of each into a dressing that compliments both an apple/grape and roasted pecan salad  or a lettuce, tomato, cucumber, carrot combination.

The simple recipe is fun to make, and may be blended  weeks prior to serving, and refrigerated.  My lettuce, apple, green grape and roasted pecan salad dressed with Maple and Spicy Beer Mustard dressing prompted  kudos from guests and family.

Maple Vinaigrette

These salads contribute a crispy crunch and spicy flavors to the Holiday table.

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Maple Mustard Vinaigrette

Blend a bright and versatile vinaigrette and toss with a fruit salad or a fresh crunchy vegetable salad, and also as a dip for sticks of cucumber, celery, carrots and chips.
Course Appetizer, Salad
Cuisine American
Keyword appetizer, Spicy Beer Mustard, salad, easy, vegetable dip
Prep Time 19 minutes
Servings 8

Equipment

  • 1 blending stick or a smaller blender than a food processor the ingredients need to emulsify and the blade of the blender must thoroughly blend the ingredients. Double the ingredients if you are using a food processor.

What You'll Need:

  • ¼ cup rice or fruit based vinegar for a fruit salad vegetable salad use cider vinegar
  • 2 Tb. maple syrup
  • 2 Tb Spicy Beer Mustard
  • 1 clove garlic (medium size)
  • 2 Tb chopped shallots/or green onions, white portion
  • ½ cup Canola oil, grape seed oil, or a nut (walnut) oil
  • salt and freshly ground pepper to taste
  • pinch of red pepper flakes to taste

Fruit Salad

  • 4 Honey Crisp apples skin on and cut into a medium dice
  • 1 ½ cups green seedless grapes cut in half
  • ½ cup roasred pecans

How To Prepare:

  • Add vinegar, maple syrup, mustard, garlic and shallots to a straight sided container with approxinately a 4-5 inch base. With a stick blender begin blending the sliced onions, chopped garlic, Spicy Beer Mustard, vinegar, salt and pepper.
  • Slowly add the oil and blend until emulsified. Taste and add salt and/or red pepper flakes if desired
  • Store in a covered jar in the refrigerator for up to a month.
  • Com,bine the salad ingredients and dress with the Maple, S[icy Beer Mustard Vinaigrette
  • I like a fruit salad made with chopped apples, green grapes and roasted pecans
  • I also like using a rice and/'or fruit based vinegar for the fruit salad dressing
  • Serve chilled

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Sheet Pan Mac and Cheese

Sheet Pan Mac and Cheese

Sheet Pan Mac and Cheese

Late October, and I feel the chill that brings winter into Nebraska.  Autumn leaves drift from the maple trees into knee high piles.  I like hearing the crunch as I wade through, and my favorite  perfume is a mix of drying leaves from the maples, cherry tree and crab apple.  October scenery is painted in auburn, gold, yellow, rust, and ruby red.  I shake out my navy  blue cable stitched cardigan sweater.

As temperatures cool, I’m baking Sheet Pan Mac and Cheese. I like this recipe for its crunch and rich flavor. I like serving squares of Mac and Cheese versus scoops.  The recipe comes together quickly, and the baking takes only 20-25 minutes. Sheet Pan Mac and Cheese compliments my favorite meats and vegetables, and it stands alone with a slice of melon or a ham sandwich. 

When baking the Sheet Pan Mac and Cheese, bake only to a light browning in the center and a darker crispy roast on the edges.  In my first trial, I over baked, and the product tasted crisp throughout. I prefer a creamy Mac and Cheese in the center of the sheet pan.

Sheet Pan Mac and Cheese
@bettysayers0 Sheet Pan Mac and Cheese! #macncheeserecipe #macaroniandcheese #macandcheeserecipe #beermustard #mustardoneverything #mustard #short ♬ Sound effect glitter magic - Quetzal BGM

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Sheet Pan Mac and Cheese
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Sheet Pan Mac and Cheese

A flavor infused Mac & Cheese recipe. Sheet pan cooking makes it easy and easy and adds crunch.
Course Main Course, Side Dish
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 20 minutes
Cook Time 25 minutes
Servings 10

Equipment

  • 1 18x13 inch rimmed sheet pan is use a silicone mat for easy clean up

What You'll Need:

  • 1 lb. large elbow macaroni or other larger shape like fusilli
  • kosher salt to taste
  • 2 cups whole milk I keep a can of Carnation whole milk in the pantry and dilute according to directions
  • 1 Tb. cornstarch
  • 4 oz cream cheese
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • 12 oz. sharp cheddar cheese, grated coarsely
  • 4 oz. grated Parmesan cheese
  • freshly ground pepper to taste
  • 1 cup Panko bread crumbs

How To Prepare:

  • Place a rack in the middle of the oven and preheat oven to 450 Degrees.
  • Fill a large pot of salted water and bring to a boil. Add macaroni and cook to al-dente, about half the time of package directions. Drain.
  • Whisk 2 cups milk and 1 Tb. cornstarch in a medium bowls to combine. Transfer to the same pot in which you boiled the macaroni .
    Add 4 oz. cream cheese and 2 Tb. Buzz Savories Spicy Beer Mustard and heat until cream cheese is nearly melted, and mixture is beginning to simmer.
  • Gradually whisk in the cheddar cheese and finely grated Parmesan and cook, whisking constantly until cheese is mostly melted, 1-2 minutes.
  • Remove sauce from heat and add pasta, and mix until well coated. Taste, and then season with salt and plenty of freshly ground pepper.
  • Scrape pasta onto an 18 x 13 inch baking sheet and spread to the edges. No need to grease the baking sheet. I line the baking sheet with a silicone mat for extra-easy clean up although not required for the success of this recipe.
    Scatter 1 cup of panko over pasta.
    Bake, rotating baking sheet halfway through, until Panko is toasty around the edges and the corners of the baking sheet, 20 to 25 minutes. The top will be lightly toasted. The interior needs to be creamy.

Notes

Sheet Pan Mac and Cheese may be served hot, warm or room temperature - All delicious! Add a salad or a sandwich or a hot dog or fried chicken.. or serve with a slice of fruit.

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Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

Pork Kabobs

Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

October in Nebraska,  and the maples, lindens, red oaks and ash trees celebrate the season in burnt orange, yellow and ruby.  The October sky provides a turquoise back drop. Air is clean and crisp, and we invite friends to a backyard barbecue (or tailgating on game day) to enjoy this brief passage into the winter season. 

We are grilling  tender pork kebabs richly flavored by a Spicy Beer mustard and Rosemary marinade. The cooking is easy, and the over-the-top flavor makes the party deliciously memorable.

I prefer an easy and early prep to free me, the host, when guests arrive. I make the marinade and cut the pork in chunks a day before the barbecue. I pour the marinade and pork in a plastic bag and refrigerate overnight.  The grill will please your guests, and you, the host, will feel at ease and join the fun on this fine October day.

Pork Kabobs

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Pork Kabobs
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Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

The Spicy Beer Mustard-Rosemary marinade and baste offers a burst of flavor to a most often blah pork loin. Wonderful flavor and easy grilling!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 10 minutes
Servings 4

What You'll Need:

  • 1 lb boneless pork tenderloin
  • ¼ cup Spicy Beer Mustard
  • 3 cloves garlic finely chopped
  • 2 Tb white wine or rice vinegar or champagne vinegar
  • 1 Tb. soy sauce
  • 1 Tb honey Buzz Savories Artisanal honey
  • 1 Tb fresh rosemary needles or stem or 1/2 Tb. dried
  • 2 tsp paprika
  • ½ tsp salt and pepper

Vegetables for the Kabobs

  • 1 cup sliced zucchini or yellow squash
  • 2 green peppers remove seeds and cut in eighths
  • 1 medium red onion quartered separate the quarters into slices for the grilling
  • 1 cup cherry tomatoes
  • ¼ cup olive oil

How To Prepare:

Make Marinade and Grilling Process

  • In a medium bowl, make mustard marinade by whisking together mustard, garlic, wine, soy sauce, honey, rosemary, paprika and salt and pepper. Reserve ⅓ for later basting of kebabs.
  • Cut pork into bite sized chunks and add to the bowl of marinade. Cover bowl and marinate at room temperature for 30 minutes or in refrigerator up to 2 hours or overnight. I place the pork and marinade in a large plastic bag when I marinate it over night to keep it moist on all sides.

Grilling

  • Fire up the grill and get it hot
  • Thread vegetables and marinated pork onto skewers and baste with olive oil.
  • Place skewers on hot grill, turning once, about 5 minutes/side. Baste with marinade on each side.

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Plum and Honey Fruit Leather

Plum and Honey Fruit Leather

Plum and Honey Fruit Leather

Plump, juicy, ruby red plums call to me from the fruit section in our grocery. Yet I do not respond because I don’t love biting into a plum and feeling sticky plum juice drip down my arm and onto my shirt.  I like their unique sweet/sour flavor, and I have tried to appreciate them but failed until today. 

A recipe for Plum and Honey Fruit Leather arrived from a friend, and the recipe presented an opportunity to experiment with a new method of cooking and hopefully taste the pleasure of plums.

I’ve prepared and made 3 batches of Plum and Honey Fruit Leather, and now it belongs among my treasured recipes. I like the ease of making them – 3 ingredients, 3 steps in the making, and then a long, long slow baking in a 160 Degree oven. The recipe says 6-8 hours. In my experience with the recipe,  the time required to dry out the sticky center portion is more like 10 hours.  Then cut into strips, roll the strips, place in a covered container and they offer a nutritious and all natural snack for weeks to come.

The Plum and Honey Fruit Leather tastes of the red plum’s sweet/sour flavor without the sticky juices dripping down my arm, and following a moment of chew, the leather melts in my mouth.  So good and all natural.

Plum and Honey Fruit Leather

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Plum and Honey Fruit Leather
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Plum and Honey Fruit Leather

A snack food with fresh plum flavor plus the sweetness of Buzz Savories Artisanal Honey. A nutritious addition to an after school snack and a school lunch box. The recipe comes together easily and always looks and tastes delicious.
Course Snack
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 6 hours
Servings 12

Equipment

  • 1 silpat non-stick silicone mat a silpat costs approx. $15 and makes it possible to lift the fruit leather from the cookie sheet with ease. Silpat mats last a lifetime, and I use them to roast tomatoes and onions and peppers in the oven to baking cookies and lately making Plum and Honey Fruit Leather.

What You'll Need:

  • 4 cups plums (8 red plums) remove seeds and chop coarsely
  • 2 Tb Buzz Savories Artisanal Honey
  • 1 Tb fresh lemon juice
  • ¼ tsp cinnamon

How To Prepare:

  • Place chopped plums on a baking sheet and bake at 350 Degrees for 15 minutes or until plums are soft.
  • Add cooked plums, honey, lemon juice and cinnamon to a food processor or blender and process into a smooth puree.
  • Pour onto a silpat lined 12" x 18" cookie sheet that has a raised edge and spread out to ⅛-¼ inch thick.
  • Bake in a 150-170 Degree oven for 6-8 hours until the middle of the leather is no longer sticky. In my experience, the baking process has reached 10 hours. It is no bother to me though because I start and bake 5-6 hours. Then turn off the oven until another convenient time arrives when I may complete the baking.
  • When the plum fruit leather cools, remove from the silpat and cut into ribbons and roll (with wax paper strips between layers of plum leather).
  • Keep in a closed container at room temperature.

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Grilled Brats and a Horseradish Mustard Dip

Grilled brats with horseradish mustard sauce

Grilled Brats and a Horseradish Mustard Dip

Hello, September!  We happily greet September’s cooler days, football games, tailgating with friends, and  a bit more time to enjoy life. At Buzz Savories we are gathering a few friends and neighbors on game day and entertaining with a simple appetizer.

Grilled brats dipped into a spicy and creamy horseradish/mustard sauce is awarded our star appetizer for September. Keep it simple and serve with slices of fresh cucumber and a selection of olives and pickled peppers and chips. 

The horseradish and mustard sauce recipe cannot be easier to make. It asks for Buzz Savories Spicy Beer Mustard because this mustard provides a unique flavor profile that blends well with a prepared horseradish sauce. Make life easier with a jar of Spicy Beer Mustard in your pantry.

Grilled brats with horseradish mustard sauce

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Grilled brats with horseradish mustard sauce
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Grilled Brats and Spicy Beer Mustard and Horseradish Spread

A sensational and easy main meal or appetizer for tailgating, Barbecued Brats with a Spicy Beer Mustard/Horseradish Spread takes the work out of party planning and dinner. Guests leave smiling and satisfied.
Course Appetizer, Main Course
Cuisine American
Keyword appetizer, barbecue, Buzz Savories Spicy Beer Mustard, Easy Cooking, Light Dinner Meal, Quick Meal
Prep Time 15 minutes
Servings 6

Equipment

  • Instant meat thermometer

What You'll Need:

  • 1 package 5-6 brats buy freshly made, all meat
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 1 Tb mayonnaise
  • ¼ cup prepared horseradish creamy horseradish

How To Prepare:

  • In a small bowl stir together mustard, mayonnaise and horseradish
  • Serve brats with sauce and tooth pics for dipping

How to Grill the Perfect Brat

  • Bring brats to room temperature before grilling
  • Prepare the fire in the barbecue or heat the grill pan or black iron skillet on your stove to medium high heat
  • Pat each brot with vegetable oil then place them onto the barbecue or grillpan//skillet on the stove
  • Turn the brats every 2-3 minutes until they are toasty brown and Instant Meat Thermometer reaches 160 Degree F.
  • Serve as appetize by cutting brats in 2 inch pieces for dipping
  • Serve as Brats in a Bun by slipping the brat into a warm bun. I prefer a soft bun. Invite guests to spread the Spicy Beer Mustard/Horseradish Sauce onto the bun. Dill and/or sweet pickles add interest to the flavor although in my experience not necessary. The Spicy Beer Mustard/Horseradish Sauce takes the blue ribbon prize for top in flavor. Try it!

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Peach and Honey Sorbet

Peach and Honey Sorbet

Peach and Honey Sorbet

Hot and steamy August and if I could give the world a gift, I would offer Peach and Honey Sorbet.   

A sorbet is a frozen dessert made with fruit juice or a fruit puree, and no-need for an ice cream maker.

The sweet and juicy wonder of fresh peaches is accented in the Peach and Honey recipe. Only four ingredients – peaches, Buzz Savories Artisanal Honey, whipped egg white, and freshly squeezed lemon juice. Simple! Get cool in August  by giving yourself a gift of Peach and Buzz Savories Honey Sorbet.

Peach and Honey Sorbet

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Peach and Honey Sorbet
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Peach and Honey Sorbet

Easy to make and capitalizes on the delicate flavor of ripe peaches. Make, freeze and enjoy the flavors of summer into winter.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Servings 6

Equipment

  • blender/food processor

What You'll Need:

  • 4-6 large peaches (about 4 cups) peeled, stoned and diced
  • ⅓ cup Buzz Savories Artisanal Honey
  • 1 egg white (or 2 Tb. liquid egg whites) whipped into soft peaks
  • 2 tsp freshly squeezed lemon juice
  • 1 bunch mint leaves for garnish (optional)

How To Prepare:

  • Bring a large pot of water to a simmer and blanch peaches for 20 seconds. Check a peach to see if the skin is easily peeled off and if not, blanch for 10 more seconds. Drain the peaches and refresh with cold water and remove the skins. Pit and cut into chunks that fit into your food processor/blender.
  • Add honey and lemon juice to the peaches.
  • Whip the egg white until soft peaks form.
  • Pour peach puree into a large bowl and gently fold in the whipped egg whites until just combined.
  • Transfer to an ice cream maker and freeze according to directions or pack into freezer containers as it comes out of the bowl and freeze.
  • To serve: place frozen peach sorbet in the refrigerator about ½ hour before serving to soften.

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