This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches before you buy them to make sure they're sweet and ready to eat.
8 servings, 1/2 cup each (1 quart)
Active Time: 30 minutes |
Total Time: 5 hours (including chilling & freezing time)
1 1/2 cups water
2/3 cup sugar
2 tablespoons light corn syrup
1 pound fresh peaches or nectarines, halved and pitted
1 teaspoon freshly grated lime zest
6 tablespoons lime juice
1/4 teaspoon salt
Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.
Pour the fruit-syrup mixture into a blender. Add lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.
Freeze the sorbet mixture in an ice cream maker, according to the manufacturer's directions. (Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
29 g Carbohydrates;
0 g Protein;
1 g Fiber;
77 mg Sodium;
115 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 other carbohydrates
Tips & Notes
Make Ahead Tip: Freeze in a resealable plastic container for up to 1 week.