Lemon Peach Sorbet - Clean Eating Magazine

Lemon Peach Sorbet

This zesty sorbet has only three ingredients but it is bursting with flavor. For best results, freeze your ice cream maker bowl for at least 24 hours before using, and ensure your sorbet mixture is chilled before adding it to the unit.
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Love sorbet? Try our Basil Lime Sorbet recipe.

Serves: 8
Hands-on Time: 15 minutes
Total Time: 1 hour, 30 minutes (plus freezing time)

INGREDIENTS:

  • 6 cups peeled, pitted and sliced peaches
  • 3 tbsp fresh lemon juice
  • 2 tbsp organic evaporated cane juice

INSTRUCTIONS:

  1. In a large bowl, toss peaches, lemon juice and cane juice. Set aside at room temperature for 20 minutes.
  2. Transfer to a blender and purée until smooth. Refrigerate until cold, about 30 minutes. 
  3. Process mixture in chilled ice cream maker, following manufacturer's directions. Transfer to a large shallow container and cover surface with wax paper; top with lid and freeze to desired firmness.

TIP: Because this recipe contains no fat and minimal sugar, it is best enjoyed within a day; otherwise, it will become very firm.