Peach Sorbet for National Ice Cream Month!
I bought peaches with the intentions of making a fizzy peach drink but when I opened my seltzer – it squirted all over the entire kitchen. Once I realized the idea of this fizzy drink was falling flat I decided to make peach sorbet and I’m so glad I did.
July is National Ice Cream Month so it makes complete sense that I’ve been using my ice cream maker non-stop. Sorbet skill counts as ice cream in my opinion but there are some distinct differences in the ingredients. Sorbet has no dairy whatsoever so it is perfect for the vegans or lactose-intolerant people of the world. It is usually made with fruit, water and simple syrup or sugar and it is always refreshing.
July is also my birthday month so I have been going a little crazy with the sweets. The 20 lbs that I’ve lost hasn’t suffered yet but I have a feeling it will. I’m going to feed this sorbet to anyone else who will eat it. It shouldn’t be too hard to find someone to give this to.
That’s right! 20 lbs! It’s a small number but to me it is a huge victory. I’ve been able to eat small portions of the desserts and ice creams that I’ve been making and I’ve been able to control my nighttime snacking, which is definitely my downfall. I’ll be writing more about my weight loss in a few days so check back if you are interested!
Yield: 4 servings
1 1/4 cups water, divided
1 cup sugar
Combine 1 cup of the water and the sugar in a sauce pot and turn on medium-high heat and cook while stirring until all of the sugar dissolves.
Peel and slice the peaches. Put the peaches and the rest of the water in a food processor or blender and blend until smooth. Pour through a strainer and discard any large pieces left over. Chill liquid until cold and ready to use.
Pour the chilled liquid in the bowl of your ice cream maker. Follow your machines instructions and place mixture in an airtight container in the freezer for 4 hours or until frozen.