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.
I used a hand blender and skipped the straining step. I put the mixture in a glass pie pan- the shallow pan makes it easier to cut frozen slices. The best piece was after it was in the freezer for a few hours, still a bit soft. Delicious with raspberries and mint leaves. After that, it froze solid and was less enjoyable.
I am allergic to peaches and other stone fruit. Has anyone made this with berries?
I’ve read many ice cream recipes which occasionally suggest adding a couple TBSP of liquor to combat iciness. I’m making this tonight so will report back.