It was July, 1986. My wardrobe included stirrup pants, big blouses and my favorite pin-striped, high-waisted skinny jeans. The ones with the pleats. My hair was permed and teased out to here, and all the girls were lusting after Tom Cruise in Top Gun. I was restless in my not-so-exciting hometown, and I spent entirely too many weekend nights on the dance floor at a bar called the Rusty Nail, drinking the most sticky-sweet drink that was all the rage that year.
When we were not enjoying our Bartles & Jaymes wine coolers, the “fuzzy navel,” made with orange juice and DeKuyper Peachtree schnapps, was the “cocktail” of choice for me and so many of my friends, whether we were out on the town (which meant we were in the next town over), hanging at home (because our town didn’t have much going on) or gathering for a bridal shower (because getting hitched is what several of my friends were doing that year). Man, we were so cool.
It was an odd time for me, as I turned 21 and I would finally be cleared to order a drink in public. Again. There was a great deal of confusion for my friends and me, as the state of New York had raised the legal drinking age not once, but twice, in a short period of time. First, they raised it from 18 to 19, after I had been legally imbibing for about eight months. Then, when I was 20 and enjoying my fuzzy navels, they upped it to the national standard age of 21. In the next town over, this did not present as much of a problem, because I had a fake ID. Yes, it was bad, but shame on the state for having a no-photo ID that was made of plain old paper. I had used a safety pin to scratch off the bottom part of the 7 and a #2 pencil to reshape it into a 2, giving myself a Feb. 25 birthday! Seriously, it was ridiculous that the powers in Albany did not find a way to “grandfather” in the people who were already considered “of age.”
In my hometown though, everyone knew I was a July baby, so I had to rely on the bottles of DeKuyper Peachtree schnapps I had already purchased (when I was younger, yet “old enough”), and that was what carried me through the final stretch of waiting. Let’s just say that I bought a lot of orange juice during those weird alcohol retrograde months.
A few weeks ago, for nostalgia’s sake, I brought home a bottle of Peachtree schnapps when I spotted it in our local ABC store (that’s what we call our state-run liquor stores in North Carolina), and Lord have mercy, I wish I could have seen my own face when I took a sip! It has a fake fruit flavor and a slight medicinal edge, definitely not what I remembered as being “totally awesome.”
Yes, my taste has changed a great deal (thankfully), but I could not resist finding a fun way to pay homage to the drink of my youth, and this easy sorbet is the result of my effort. I am presenting it during National Ice Cream Month, as an alternative frozen treat for anyone who can’t eat ice cream, and as a nod to my younger self on her 21st birthday. The sorbet is surprisingly refreshing on its own, and I found that it also makes a fun brunch cocktail when topped with prosecco!
There is a hefty amount of peach schnapps in this sorbet, but fear not—the stuff is only 40-proof, so it isn’t going to wreck you. I pureed a handful of fresh summer peaches to add some freshness and actual peach flavor. The orange juice was a frozen concentrate (which is not as commonly available as in 1986), and I finished the mixture with a light simple syrup of sugar and water.
4 medium peaches, peeled and pitted
Juice of 1/2 fresh lemon
2 cups water, divided
1/2 cup cane sugar
2 Tbsp. light corn syrup* (see notes)
1/3 cup frozen orange juice concentrate
1/3 cup DeKuyper Peachtree schnapps
2 Tbsp. vodka, optional for extra kick
Corn syrup is not crucial, but I used it to help keep the sugar from forming unpleasant crystals in the frozen sorbet.
- Cut up the peaches into chunks and transfer them to a regular or bullet blender. Squeeze in the lemon juice and toss lightly to prevent discoloration of the peaches.
- Combine 1 cup of the water and all of the sugar in a small saucepan. Bring to a low boil and stir until sugar is dissolved. Stir in corn syrup. Remove from heat and allow the syrup to cool.
- Add the orange juice concentrate to the bullet blender, along with the peaches and about 1/2 cup of the simple syrup. Pulse a few times, then blend continuously until the mixture is smooth and uniform.
- Strain the puree through a mesh strainer to remove any solids, including the stringy fibers that surround the peach pits.
- Combine the pureed mixture, the remaining simple syrup, remaining water and the Peachtree schnapps in a large bowl or pitcher. Stir to blend. Cover with plastic wrap and chill several hours or overnight.
- Freeze the fuzzy navel mixture in an ice cream machine for about 25 minutes, until it’s frozen and slushy. Transfer to an insulated container and freeze overnight.
This sorbet can be served as is, or spoon a couple of tablespoons into a flute glass and top with prosecco. It’s a fun little brunch drink, almost as if a mimosa and a Bellini had a baby.
And as for you, young lady—well, you have a lot to learn. But you are awesome just as you are, even with your eyes closed. Don’t ever let anyone tell you different. ❤
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