Quick Peach Sorbet
Looking for a quick and easy summer snack? Try this sorbet recipe with nearly any ripe seasonal fruit and enjoy! Whereas ice cream is dairy-based with air copiously whipped in, sorbet has neither, creating a dense and extremely flavorful treat. Sorbet is often served as a non-fat or low-fat alternative to ice cream.
To use an ice cream maker, check out Full Circle’s strawberry peach sorbet recipe.
Folklore holds that Nero, the Roman Emperor, invented sorbet during the first century AD when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall, where it was then mixed with honey and wine.
- 6 large, ripe organic peaches
- 3/4 cup sugar
- 1 tsp lemon juice
- Pinch of salt
- Peel and slice peaches, then freeze until firm.
- Stir sugar into 3/4 cup water and blend with frozen peaches, along with lemon juice and salt, until creamy and smooth.
- Eat immediately soft-serve-style, or freeze in a loaf pan up to 3 days.
Recipe courtesy of Martha Stewart.