CLOSE
August 23, 2010
59 Comments

Homemade Peach Sorbet

I recently learned that freshRecipe: Homemade Peach Sorbet from 100 Days of Real Food local peaches can easily be transformed into a delicious frozen treat. I used my ice cream maker to make this recipe, and it gave me yet another reason to be thrilled that I bought one just a few months ago. I seriously doubt I will ever buy ice cream (or sorbet) out of a box again. The machine is incredibly easy to use. You literally just flip a switch and 15 to 20 minutes later…voila! Not to mention that you can control exactly what ingredients go into each recipe.

 

Homemade Peach Sorbet

Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Print

Ingredients

Instructions

  1. Slice the peaches and remove pits. There is no need to remove the peel.
  2. In a blender puree the peach slices, maple syrup (or honey), and water.
  3. Pour the mixture into frozen ice cream maker bowl and follow manufacturer instructions (in my case that meant letting it run for 15-20 minutes). Enjoy!

Recipe Notes

We recommend organic ingredients when feasible.

 

Also, check out our recipe for Homemade Maple Pecan Ice Cream.

Reader Interactions

59 Comments

  3. This might be the best thing that ever happened to me. I’ve made it several times and even the teenager enjoyed it. Thanks Real Food team!

    Reply

  4. Wow that was amazing! I don’t really like peach skins, so I never buy them, but I love nectarines, so I made this with them and it turned out so yummy! My kids loved it. My son has dairy allergies and getting ice cream for him is so expensive and I never get around to making it for him. This was so easy. He said, “This is the best sorbet ever!” We will definitely making more soon! Thank you!

    Reply

  5. I just tried this recipe but substituted 1.5 cups of frozen strawberries. It was pretty cold so I skipped putting it in the ice cream maker. So good. Thanks for the recipe.

    Reply

  7. Without scrolling through all the comments… Can you tell me what ice cream maker was used? I have looked on Amazon and tried to compare and got so frustrated I decided to stop even looking!

    Reply

1 2 3 4

Show More Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These

Real food for families on the go on 100 Days of #RealFood
I very strongly value the notion of feeding my kids well and not resorting to fast food places simply because I "have to." I've found the following ideas help me feed my busy family real food without having to compromise.

Read More >
On a budget?
Real food can be expensive! Here's my 100 Days of a Budget experience - find out how we stuck with real food on a budget.

Read More >
Slow Cooker Refried Beans from 100 Days of Real Food
I think I might be a little late getting on this bandwagon, but refried beans with melted cheese on a warm homemade whole-wheat tortilla is the bomb! Oh and don’t forget to top it with a little sour cream. I seriously cannot believe I am just figuring out how good this combination is. The reason w

Read More >
If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. I recently shared that I used to think I didn’t like eggplant (can’t even remember why I had that in my head), but I decided to give it another chance last year and have slowly started to change my mind. I've even caught myself ordering it at a restaurant and craving it in dishes at home – what a turn around! This recipe below is inspired by one of our favorite restaurant meals - that actually included a pork chop as well - in France. And it wasn’t at an uppity, expensive restaurant in Paris…just at a little roadside café in the small town of Cluny at the uber reasonable cost of 8 Euros (about 10 bucks).

Read More >
Beef Stroganoff on 100 Days of Real Food
Funny enough, egg noodles are what inspired this beef stroganoff recipe today. I have not had a single egg noodle since we cut out processed food almost 6 years ago!

Read More >
sugar packets
here are a lot of these “foods to avoid” lists floating around the internet I so was inspired to make a list of my own. Highly Processed Foods and Ingredients to Avoid: Artificial ingredients This includes both synthetic dyes (like FD&C Red No. 40, Tartrazine, or Blue No. 1) and artificial sweeteners (like saccharin, aspartame, or sucralose). When you look at the history of food artificial ingredients haven’t been around all that long, and I don’t know about you, but I am not interested in being the guinea pig here. Plus the fact that artificial dyes require a warning label in many countries outside of the U.S. is enough of a deal breaker for me. Instead: Look for dyes that come from natural sources (like paprika, saffron, or annatto) or forget the coloring all together (it's only for aesthetics). When it comes to sweeteners pick those that come from natural sources (like honey, maple syrup, and even sugar) over the artificial stuff, but always consume them in moderation (see #2).sugar packets

Read More >
I’ve said this before, and I’ll say it again…I am not much of a salad person. I think a lot of people envision “healthy diets” being full of big salads and bean sprouts and tofu, and while there’s certainly nothing wrong with those things, that’s not at all how we eat. Our definition o

Read More >

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend