Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

If you prefer to serve this as a beverage, skip the freezing and scraping steps.

Victoria Abbott Riccardi
Recipe by Cooking Light July 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.

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  • Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.

  • Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.

  • Note: Nutritional analysis is less than 1% from fat.

Nutrition Facts

202 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.5g; carbohydrates 40.3g; fiber 0.7g; cholesterol 0mg; iron 0.2mg; sodium 5mg; calcium 12mg.
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