I hadn't had a chance to properly celebrate spring. I was traveling, then got sick, then dragged myself down to the Tidal Basin to see the cherry blossom trees only to be swarmed by tourists. Then I made this sorbet. It's boozy and sweet. Icy and smooth. Perfect for kicking off spring.
I think a Riesling or some other sweet white wine would work best for this recipe. I chose this bottle of French white wine called La Vieille Ferme totally at random from Whole Foods. It comes from the slopes of the Luberon Mountains. It had a nice peachy flavor.
