I’m going to go on record right here and say it: I am anti-ice cream maker. There’s something about making the custard (terrifying enough) and making sure the ice cream maker insert is frozen enough, and going through all the churning and never knowing for sure if you are going to end up with ice cream or a really sweet-tasting soup that makes me want to bolt for the nearest Dairy Queen. But sorbet that you can make in your food processor in 10 minutes flat? Sorbet made of fresh strawberries and peaches? Sorbet that comes out perfectly every single time? Yup, I’m going to go on record right here and say I’m in.
You only need three ingredients for this sorbet. First, three of these babies.
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!Print
- 3 large peaches, peeled, pitted and sliced
- 1 pint strawberries, hulled and halved. Get the fresh local ones, I’m begging you
- 1/4 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.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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