This spritzy peach sorbet recipe is a quick way to use up ripe fruit to make a delectable dessert. For a prettier sorbet, leave the peels on the fresh peaches. If Champagne is out of the budget, try Spanish Cava or Italian Prosecco.
Active Time: 15 minutes |
Total Time: 4 3/4 hours
4 cups quartered, pitted ripe peach (about 4 peaches), fresh or frozen (see Tips)
1 cup Champagne or sparkling wine or white grape juice
1 tablespoon lemon juice
1/2 cup sugar
Puree peaches in a food processor until smooth.
Combine Champagne (or sparkling wine or white grape juice), lemon juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.
Per 1/2 cup :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
20 g Carbohydrates;
1 g Protein;
1 g Fiber;
0 mg Sodium;
149 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.
If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.