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.
Tip: Because this recipe contains no fat and minimal sugar, it is best enjoyed within a day; otherwise, it will become very firm.
Like sorbet? Try our sweet and tart Basil Lime Sorbet
- In a large bowl, toss peaches, lemon juice and cane juice. Set aside at room temperature for 20 minutes.
- Transfer to a blender and purée until smooth. Refrigerate until cold, about 30 minutes.
- 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.