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Peach & Berry Sorbet

There’s nothing like having some juicy fruits on a hot summer day… except for having those fruits in sorbet form.

 This recipe takes very little effort and is a great swap for ice cream during the summer. You can substitute the fruits with whatever you have lying around. Over the May long weekend, I used peach, blueberries, mango, and blood orange zest and it was delicious!

  • 3 cups peaches (peeled & cut up, or frozen)
  • 2 cups berries of choice (fresh or frozen, I used wild blueberries)
  • 1tsp lemon or lime zest
  • ¼ cup soy or coconut milk (this makes the sorbet creamy + helps the blender run smoothly)
  • 3 tbsp raw cane sugar (to bring out the flavour and for a smooth consistency)

Blend everything until it’s smooth. Pour into a container and shut the lid. Place in the freezer for at least 30 minutes before serving.

Makes 8-10 scoops.

 

6 scoops of ice cream and sorbet (chocolate, vanilla, berry) arranged alternatingly in a circle on a white plate with frozen strawberries in the centre

P.S. this is a stock photo because I keep forgetting to take a photo before the sorbet is devoured!

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