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Peach Sorbet

July/August 2013

Your rating: None Average: 3 (6 votes)

This simple 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.


Makes: 4 cups

Serving Size: 1/2 cup

Active Time:

Total Time:

Ingredients

  • 4 cups quartered, pitted ripe peach (about 4 peaches), fresh or frozen (see Tips)
  • 1 cup white grape juice
  • 1 tablespoon lemon juice
  • 1/2 cup sugar

Preparation

  1. Puree peaches in a food processor until smooth.
  2. Combine white grape juice, lemon juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.

Tips & Notes

  • 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

Per 1/2 cup: 94 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 24 g carbohydrates; 14 g added sugars; 1 g protein; 1 g fiber; 3 mg sodium; 149 mg potassium.

Nutrition Bonus: Vitamin C (22% daily value)

Carbohydrate Servings: 1 1/2 Carbohydrate Servings

Exchanges: 1/2 fruit, 1 1/2 other carbohydrate


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