Ice Cream Week: Devo Olive Oil's Peachy Keen Sorbetto

BRANSON, Mo. -- A few years ago, you may have been shocked to see a store that sells nothing but olive oil.

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.

Ingredients
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

Directions
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.