Hull them and slice them in half. And if you want to know the world’s fastest, easiest way to hull strawberries, check out my recipe for Strawberry Lemonade. It will rock your strawberry world.
Now lay all the fruit on a cookie sheet lined with nonstick foil and freeze them up. I like to prep the fruit one day and make the sorbet the next. You can also transfer the frozen fruit to a plastic freezer bag and just keep it on hand for whenever you get a sorbet craving.
When that craving hits, put the fruit along with 1/4 cup of sugar into your handy dandy food processor and turn it on. Cover your ears, because the first minute or two is going to be LOUD. Process for about 5-6 minutes – you should stop the processor once or twice to scrape down the sides.
And that, my friends, is it! You will have a lovely, creamy, soft sorbet! If you like your sorbet a little firmer, put it in a bowl and pop it in the freezer for an hour or two. Peach strawberry sorbet heaven, and exactly no ice cream maker required!
Serves: 3-4 servings
- 3 large peaches, peeled, pitted and sliced
- 1 pint strawberries, hulled and halved. Get the fresh local ones, I'm begging you
- ¼ cup sugar
- Lay the fruit in a single layer on a cookie sheet lined with nonstick foil. Freeze overnight.
- Place frozen fruit and sugar in food processor and process for about 5 minutes, scraping down sides occasionally.
- Sorbet will be soft after 5 minutes - if you like it firmer, place in a bowl and freeze for an hour or two.