Peach-Lime Sorbet
Peach-Lime Sorbet requires about 5 hours from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 108 calories, 1g of protein, and 0g of fat per serving. For 43 cents per serving, you get a side dish that serves 8. 648 people found this recipe to be flavorful and satisfying. If you have corn syrup, lime juice, nectarines, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. Overall, this recipe earns a not so amazing spoonacular score of 16%. Try Peach Sorbet, Champagne & Peach Sorbet, and Strawberry Peach Sorbet for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 270 minutes
Ingredients:
2 tablespoons light corn syrup
6 tablespoons lime juice
1 teaspoon freshly grated lime zest
1 pound fresh peaches or nectarines, halved and pitted
1/4 teaspoon salt
2/3 cup sugar
1 1/2 cups water
Equipment:
sauce pan
blender
ice cream machine
food processor
bowl
Cooking instruction summary:
Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.Pour the fruit-syrup mixture into a blender. Add 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 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.)
Step by step:
1. Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves.
2. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.
3. Pour the fruit-syrup mixture into a blender.
4. Add lime zest, juice and salt; blend until smooth.
5. 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 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.)
Nutrition Information:
covered percent of daily need
