Peach Sorbet Recipe
"Since moving to an area where fresh peaches are plentiful, I've made this frosty treat frequently," writes Mary Dixson of Decatur, Alabama. "It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this when they might decline a slice of cake or pie."
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons lemon juice
- 4 medium ripe peaches, peeled and sliced
- 1. In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
- 2. Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Yield: 3 servings.
One serving (1/2 cup) equals 104 calories, 0 fat (0 saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.
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