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.
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.
Serving Size: 1/2 cup
102 calories; protein 0.8g; carbohydrates 20.5g; dietary fiber 1.1g; sugars 18.9g; fat 0.2g; vitamin a iu 251.1IU; vitamin c 5.8mg; folate 3.5mcg; calcium 4.9mg; iron 0.2mg; magnesium 7mg; potassium 148.5mg; sodium 0.2mg; added sugar 13g.