Though it doesn't have any fat, this sorbet tastes rich and intensely peachy. It is simple to make and will keep for weeks in the freezer. Source: EatingWell Magazine, Charter Issue, 1990

Martha Rose Shulman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil and blanch peaches for 20 seconds. Drain, refresh with cold water and remove the skins. Pit and place in a blender or food processor, along with lemon juice and almond extract. Blend to a puree for about 1 minute and set aside in the refrigerator.

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  • Combine 1 cup water and honey in a large saucepan at least twice their volume (the honey will bubble up dramatically), and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and allow to cool.

  • Blend together the honey syrup and the peach puree. Transfer to an ice-cream maker or sorbettier and freeze according to manufacturer's instructions.

  • Transfer sherbet to individual serving dishes or an attractive bowl, cover with plastic then tightly with foil (if foil is in direct contact with the fruit, the aluminum will react with the acid in the fruit). Work quickly to cover and return to the freezer before the mixture melts to a liquid, or ice crystals will form when it freezes. About half an hour before serving, place the sherbet in the refrigerator to soften. Unmold and serve in individual bowls, garnished with mint leaves.

Nutrition Facts

119 calories; total fat 0.4g 1% DV; saturated fatg; sodium 1mg; potassium 310mg 9% DV; carbohydrates 30.7g 10% DV; fiber 2.3g 9% DV; sugar 28g; protein 1.5g 3% DV; exchange other carbs 2; vitamin a iu 494IU; vitamin c 15mg; folate 9mcg; calcium 11mg; ironmg; magnesium 15mg; thiamin -1mg; added sugar 15g.