|Peach Sorbet Anytime of Year|
Summer is over. Fall is here. In Delaware, homegrown peaches have been available all summer. Many are grown in my state while others are coming from the South. While the theme this month is on freezer meals, I'm going to focus on freezer desserts -- peach sorbet made from fresh peaches.
The recipe is very simple: fresh peaches, water and maple syrup or honey. That's it.
Here is the recipe:
Fresh Peach Sorbet
4 cups fresh peach cubes (1/2-inch cubes)
2 Tbsp water, divided
2 Tbsp maple syrup or honey, divided
Place peach cubes on wax paper-lined baking sheet and place in freezer for at least 2 hours, or until frozen solid.
|Frozen peach cubes|
Place 2 cups of frozen cubes, 1 tablespoon water and 1 tablespoon maple syrup in food processor. Pulse on and off repeatedly until peaches are completely mixed. Scrape sides with spatula periodically.
|Peaches in food processor|
Scoop into serving dishes or transfer to plastic container with lid. Repeat process with remaining peaches, water and syrup. Serve immediately or freeze up to 2 weeks.
|Processed peaches in plastic container|
Nutrition Information per 1/2-cup serving (with maple syrup):
28 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 0.6 g dietary fiber, 0.4 g protein, 7 g carbohydrate, and 0 mg sodium.