Now, they are popping up in lots of communities, including Branson.
Devon Johnson from Devo Olive Oil joined Ozarks Local Live @ 4 to show us how to make Peachy Keen Sorbetto.
Here's the recipe:
This simple sorbetto recipe requires no cooking and gets a rich, luscious mouth feel from the addition of Persian Lime Extra Virgin Olive Oil and a nice balance of acidity from Peach White Balsamic Vinegar. If desired, you could substitute 6 cups of thawed, diced frozen peaches for the fresh ones when making this recipe when the fruit is out of season. This makes a perfect dessert for Vegans, or those on a Gluten-free diet.
6 fresh peaches, diced (with skins)
Zest of 2 limes
1 cup Agave nectar
1/3 cup Devo Persian Lime Extra Virgin Olive Oil
cup Devo Peach White Balsamic Vinegar
Place all ingredients in a blender and puree until smooth.
Freeze in your ice cream machine according to manufacturer's instructions.
Transfer to freezer safe container and let ripen in freezer for at least 4 hours.
Makes about 6 cups.