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This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches before you buy them to make sure they're sweet and ready to eat.

Source: EatingWell Magazine, August/September 2006


Recipe Summary test

5 hrs


Ingredient Checklist


Instructions Checklist
  • Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.

  • Pour the fruit-syrup mixture into a blender. Add lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.

  • Freeze the sorbet mixture in an ice cream maker, according to the manufacturer's directions. (Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)


Make Ahead Tip: Freeze in a resealable plastic container for up to 1 week.

Nutrition Facts

1/2 cup
107 calories; protein 0.4g; carbohydrates 27.8g; dietary fiber 0.8g; sugars 26.2g; fat 0.2g; vitamin a iu 121.5IU; vitamin c 7.2mg; folate 1.2mcg; calcium 4.2mg; iron 0.2mg; magnesium 1.5mg; potassium 103.2mg; sodium 77.8mg; added sugar 17g.

2 other carbohydrates