Creamy Peach Sorbet With Raspberries
Published July 30, 2024
- Total Time
- 35 minutes, plus at least 4 hours’ chilling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus at least 4 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup granulated sugar
- 1tablespoon gelatin powder (from 1 package)
- 2cups chopped peaches or nectarines, puréed
- 1½cups plain whole-milk yogurt
- Raspberries or peach slices, for garnish
Nutritional analysis per serving (8 servings)
143 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 3 grams protein; 23 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together sugar, gelatin and peach purée in a medium saucepan and let sit for 10 minutes. Prepare an ice bath while you wait.
- Step 2
Bring to a simmer over medium-high heat, stirring frequently. Simmer for about 5 minutes, until it turns a shade darker in color, then strain mixture through a fine-meshed sieve into a large bowl. Set bowl over ice and let mixture cool for about 5 minutes, stirring frequently.
- Step 3
Add yogurt to the mixture and whisk to combine.
- Step 4
Pour into a 1-quart loaf pan or glass pie pan. Place in the freezer for at least 4 hours, preferably overnight.
- Step 5
To serve, scoop out and arrange on dessert plates. Garnish with raspberries and peach slices, if you wish.
Private Notes
Comments
I realize this is not super helpful for people following the recipe, but I converted this to a peach custard/ mousse that is so so good. What I did: rough puréed 3 cups of peaches and nectarines (to use up what I had), then added 1/3 cup of sugar and 2 T (2 packets) of gelatin. I let that bloom then heated to a simmer until dark gold, removed from the heat to cool, and mixed 2.25 cups of vanilla yogurt in without straining the puree. I put it in the refrigerator to set.
I’ve made this twice, 1st with white nectarines and then with yellow peaches. Left skins on and blended them in a high speed blender. I strained the 1st, but lost too much pulp, so didn’t strain the 2nd. Used gelatine in the 1st, but the texture was a bit gummy. I looked at “Hello, My Name Is Ice Cream” under stabilizers, and chose tapioca flour. I used 1 tsp tapioca flour mixed into ~ 1 oz cold water, stirred in after cooking. Residual heat is enough. Texture is smooth. Highly recommend it.
Thank you, nuriya75, for tips on revising this recipe into a mousse. My partner must restrict his sugar, and your revisions made for a delicious dessert. Once the mousse has set, just place the raspberries on top and, voila, you have a lovely presentation.
This is not a sorbet, but possibly a sherbet. Sorbets contain NO DAIRY. It’s an important difference for folks with allergies
Great recipe! I've made this with both fresh and canned peaches, and then also, with a mix of both peaches and (frozen) raspberries for the purée. Quick to prep, and has worked out well each time.
I’ve made this twice, 1st with white nectarines and then with yellow peaches. Left skins on and blended them in a high speed blender. I strained the 1st, but lost too much pulp, so didn’t strain the 2nd. Used gelatine in the 1st, but the texture was a bit gummy. I looked at “Hello, My Name Is Ice Cream” under stabilizers, and chose tapioca flour. I used 1 tsp tapioca flour mixed into ~ 1 oz cold water, stirred in after cooking. Residual heat is enough. Texture is smooth. Highly recommend it.