An easy peach sorbet recipe to keep us cool and refreshed during the hottest of summer days!
Are you ready to have your mind blown by this peach sorbet recipe ? I’m just kidding kids, sorbets are the easiest thing to whip together in no time.
I think it is funny to actually call it a peach sorbet recipe, but since this is a recipe journal i might as well add “recipe” to it. Stupidly simple, but amazingly delicious, healthy and refreshing on hot long summer days like today. Like an Italian Ice really.
Me and yellow peaches have a thing going on you know… Perfectly ripe, juicy and fragrant, the messy kind that requires to be devoured over the kitchen sink. Other than that, I only use them for this peach sorbet recipe.
You can buy frozen peaches in this case, or just peel, pit and freeze your own.
Worth keeping in mind when making this peach sorbet, that this is something you want to enjoy right away.
If you decide to freeze it overnight, then you’ll need to have it rest on the kitchen counter before eating it, because it gets cold and really frozen. Self explanatory I think …
I prefer my sorbet just freshly made, topped with fresh raspberries or blackberries. You could even throw a couple of berries in the sorbet when you process it, for a little raspberry swirl touch.
I also make a mixed berry sorbet for my Batman, but the peach sorbet recipe has my name all over it all summer long.
You got 3 minutes ? You can make the easiest peach sorbet recipe to enjoy in the hammock, under the shade of a tree or by the pool.
There are no yuckies in here, the peaches are already sweet and I just hit it with a touch of honey and a hit of citrus. Wholesome stuff I tell ya!
So tell me, how do you stay cool on hot summer days ? Are sorbets your thing ? Popsicles ? Or are you more into lemonade and drinks ?
- 1 lb frozen yellow peaches
- 1 small lemon juiced
- 1 tbsp wild honey or agave
- 1 c fresh raspberries
- 1 leaves sprig basil only
Add all the peaches, lemon juice and agave to the bowl of a food processor. Purée until smooth.
Divide into 4 bowls using an ice cream scoop and sprinkle with the raspberries and basil leaves. Enjoy promptly !
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