Nutrition per serving may change if servings are adjusted.
4 cups quartered, pitted ripe peach (about 4 peaches), fresh or frozen (see Tips)
1 cup white grape juice
1 tablespoon lemon juice
½ cup sugar
Puree peaches in a food processor until smooth.
Combine 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.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
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.
94 calories;0 g fat(0 g sat); 1 g fiber; 24 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 23 g sugars; 14 g added sugars; 251 IU vitamin A; 13 mg vitamin C; 5 mg calcium; 0 mg iron; 3 mg sodium; 149 mg potassium
Easy and delicious
Preparation was quick and easy. I used yellow freestone peaches which were perfectly ripe . The sorbet turned out with the perfect consistency and was delicious.
Pros: Simple recipe and great use of ripe peaches