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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

101.7 calories; protein 0.8g 2% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 1.1g 5% DV; sugars 18.9g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 251.1IU 5% DV; vitamin c 5.8mg 10% DV; folate 3.5mcg 1% DV; calcium 4.9mg 1% DV; iron 0.2mg 1% DV; magnesium 7mg 3% DV; potassium 148.5mg 4% DV; sodium 0.2mg; thiaminmg 2% DV; added sugar 13g.