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- 4 piece(s) Peaches blanch, skin and cube
- 1/2 whole(s) Lemon sqeeze juice from
- 2 tablespoon(s) simple syrup
- Pure Peach Sorbet
- Serves 4
- 4 large, very ripe peaches
- 1/2 fresh lemon
- 1-2 teaspoons sweetener, honey or blue agave
- Pit and cut the peaches into medium size cubes, holding over a large sheet of heavy-duty foil to catch all the juices. If you want a smooth sorbet, peel the peaches before cutting by placing in a pot of boiling water to blanch for about 40 seconds to easily remove the skin; this method works best with very ripe fruit.
- After the peaches are cut, add a squeeze of lemon juice, about 2 teaspoons and the same amount of liquid sweetener. Toss gently to distribute lemon and sweetener, and fold over the foil to seal and place flat in the freezer for about 2-3 hours. The peaches and the juices should be frozen until almost solid, but not completely solid, so they will blend easily in the food processor.
- Place the frozen peaches and their juices in the food processor, pulsing at first, and then blending until smooth. Use an ice cream scoop, place in bowls and top with a crisp sugar cookie.
- *Note: I do not process the sorbet ahead of time, something this fresh and simple is best eaten immediately after blending.
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This recipe is a personal recipe added by jsteverson and has not been tested or endorsed by MyRecipes.
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Peach Sorbet Recipe at a Glance
- COURSE: Desserts