This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches before you buy them to make sure they're sweet and ready to eat.
Make Ahead Tip: Freeze in a resealable plastic container for up to 1 week.
- 1 1/2 cups water
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1 pound fresh peaches or nectarines, halved and pitted
- 1 teaspoon freshly grated lime zest
- 6 tablespoons lime juice
- 1/4 teaspoon salt
Stir the water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add the peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.
Pour the fruit-syrup mixture into a blender. Add the lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.
Freeze the sorbet mixture in an ice cream maker, according to the manufacturer's directions. (Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Unmold the cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
109 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 77mg sodium; 29g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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