Peach and Strawberry Sorbet
Makes about 1 quart.
- about 3 pounds peaches, peeled and quartered
- 1 pound strawberries, halved
- 1 cup granulated sugar
Purée peaches and strawberries until smooth in the work bowl of a food processor fitted with the blade attachment. This may need to be done in batches. Strain puree, and discard remaining pulp. In a small saucepan on medium heat, combine 1 cup strained purée with sugar. Cook for about 3 minutes or until sugar is completely dissolved. Stir sweetened purée back into remaining purée, and refrigerate until completely chilled. Freeze chilled mixture in an ice cream maker according to manufacturer’s instructions, and transfer sorbet to freezer to set. Makes about 1 quart.
This recipe originally issued in the August 2008 issue of Our State Magazine.