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. Source: EatingWell Magazine, July/August 2013

EatingWell Test Kitchen
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Ingredients

Directions

  • Puree peaches in a food processor until smooth.

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  • 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.

Tips

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.

Nutrition Facts

102 calories; 0.2 g total fat; 149 mg potassium; 20.5 g carbohydrates; 1.1 g fiber; 19 g sugar; 0.8 g protein; 251 IU vitamin a iu; 6 mg vitamin c; 3 mcg folate; 5 mg calcium; 7 mg magnesium; 13 g added sugar;