I Can’t Believe It’s Not Ice Cream!

Today was another scorcher around here, on top of which the electricity went off and with it the air conditioning. Hot! The perfect day to enjoy a cool treat like ice cream. Except, of course, no cream in this ice cream!

It’s actually sorbet, which is a wonderful concoction made mostly of frozen crushed fruit and sugar. This particular recipe, made with peaches, resulted in a sorbet so smooth and creamy, you’d swear it was really ice cream! And, despite a lot less sugar than most recipes call for, it’s perfectly sweetened and bursting with lots of peach flavor. A lot of credit goes to the fact that the peaches are almost as fresh as you can get – we picked them right off the tree over the weekend.

You can fiddle around with the amount of sugar, depending on your taste, but I thought it was plenty sweet, and I think I even used less sugar than is written here. So haul out the ice cream maker and get busy! Your efforts will be well rewarded in the end.

Creamy Peach Sorbet

4 cups peach slices

1/4 cup orange juice

1/4 cup lemon juice

3/4 cup sugar

Place all ingredients in a blender and blend until peaches are thoroughly crushed and smooth and ingredients are well combined. Refrigerate until cold. Place in ice cream maker, and follow ice cream maker directions. Freeze for several hours before serving.

Easy, delicious – and dairy-free! What’s not to like?!

Oh, and one other note: my Berry Crisp recipe is AWESOME made with fresh peaches. Try it!


One Comment on “I Can’t Believe It’s Not Ice Cream!”

  1. lynn says:

    Your peach sorbet looks wonderful, Anne. Too bad all my peaches are gone šŸ™‚ You left a comment at my blog asking about peach pit jelly. I have to say, it turned out looking beautiful, but tasting mostly like sugar . . . but here is the method I used, if you ever want to give it a try.

    Save all pits from a day of canning peaches. Cover with cold water and let stand overnight in the fridge. Next morning bring to a boil; simmer, covered, for 10 minutes. Drain off juice and pour through a fine mesh strainer. Add 1 package pectin and 2 c. sugar for every 4 c. juice. Boil according to directions on pectin package and seal.

    It sounds like you have faced quite a challenge in figuring out your way around your little one’s food allergies. Good job in all the hard work you’re doing!

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