There are few things that are more refreshing in life than cold, freshly swirled peach sorbet. And for a magical three days last week, my grocery store had Georgia peaches on sale for 77 cents a pound. You better believe I stocked up!Honestly, I had never thought about freezing peaches before because I’ve really never had any problem eating them as they ripen! But due to my recent love affair with making banana soft-serve in my food processor, I thought it would be only fair to give peaches a chance (hehe). Also, soft, mushy peaches aren’t exactly my favorite, so into the freezer they went as soon as they ripened.
Frozen Peach Sorbet (serves 1) vegan, gluten-free
- 1 LARGE frozen peach
- 1/4 cup milk of choice (I used plain almond milk)
First, dice your peach into small chunks (Note: this step may perhaps be best done before freezing the peach). Pulse in food processor until crumbles start to form as shown in the photo below. Once this occurs, slowly add the milk and blend until creamy consistency is reached. **This is ESPECIALLY important to wait until the peach is slightly processed, or else milk will splatter everywhere. Trust me. Enjoy! I sat down with a big bowl of this for breakfast the other morning, but this can really be enjoyed whenever as part of a meal, a snack or light (yet impressive!) dessert.
Question: What’s your favorite way to eat peaches? Fresh? Frozen? Peach cobbler? Peach pie? I could REALLY go for some peach cobbler right about now….!