My in-laws gave me an ice-cream maker for my birthday last year, and it’s become a favorite kitchen toy. With a surplus of strawberries on hand, I turned them into this light strawberry-peach sorbet. I prefer fruit-based sorbets to creamier ice creams because they feel fresher and lighter, so I don’t mind going back for seconds.
This sorbet tastes clean and natural—just fruit and a touch of sweetness. You can swap fruits in and out to create many delicious variations. It’s especially refreshing on hot summer afternoons or unexpectedly warm spring days.
Strawberry Peach Sorbet
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Ingredients
- 1 lb strawberries, hulled & halved
- 2 Tbsp granulated sugar
- 2 (15oz) cans Naturally Sweet Sliced Peaches, (or 2 medium peaches, pitted & sliced)
- ¾ cup peach nectar
- honey, optional
Instructions
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Place hulled, halved strawberries in a bowl and sprinkle with the granulated sugar. Refrigerate for about an hour to macerate, stirring occasionally so the sugar draws out the juices.
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Transfer the strawberries and any accumulated juice to a blender or food processor and puree until smooth. Add the peaches (drained if using canned) and the peach nectar, then blend again until fully combined.
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If you prefer a sweeter sorbet, add a little honey to taste and blend briefly to incorporate. For a seed-free texture, strain the puree through a fine mesh sieve into a bowl.
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For churned sorbet, pour the mixture into your ice cream maker and process according to the manufacturer’s directions for a soft-serve consistency. To freeze without a machine, pour the puree into a shallow, freezer-safe container, cover, and freeze 2–4 hours until firm. When frozen, scrape the surface with a fork to fluff the texture or warm a scoop in hot water and serve.
Notes
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