My in-laws bought me an ice-cream maker for my birthday last year. I love having an excuse to whip up some frozen treats for our family & since I bought a lot of strawberries, I made this sorbet. I enjoy using fruit to make sorbets, rather than heavy cream & candy for ice cream, because then I don’t feel as bad if I have a big serving.
This sorbet is really natural & pure tasting. You really can make a lot of combinations of different fruits & come out with a good product. This is nice & refreshing for a hot summer or overly warm spring day.
Strawberry Peach Sorbet
- 1 lb strawberries, hulled & halved
- 2 Tbsp sugar
- 2 (15oz) Naturally Sweet Sliced Peaches (OR 2 medium peaches, pitted & sliced. I used the canned ones because peaches aren't in season yet & I used what I had on hand.)
- 3/4 cup peach nectar
- honey, optional
- Allow strawberries to macerate with the sugar in a bowl in the fridge for an hour, stirring occasionally.
- Puree strawberries with any liquid the sugar extracted in a food processor or blender. Add peaches & nectar. Blend again.
- Sweeten with additional honey if needed/desired. You may also strain the mixture in a mesh strainer at this point if you don't want seeds in your sorbet.
- Place the mixture in an ice cream maker & follow the manufacturer's instructions for a soft-serve texture or pour the pureed fruit into a freezer safe container with a lid and freeze for 2 to 4 hours, or until firm. Scrape the top of the frozen sorbet with a fork to create shavings, or heat an ice cream scoop under warm water to scoop it up.
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Recipe altered from In Sock Monkey Slippers