There’s nothing like having some juicy fruits on a hot summer day… except for having those fruits in sorbet form.
This recipe takes very little effort and is a great swap for ice cream during the summer. You can substitute the fruits with whatever you have lying around. Over the May long weekend, I used peach, blueberries, mango, and blood orange zest and it was delicious!
- 3 cups peaches (peeled & cut up, or frozen)
- 2 cups berries of choice (fresh or frozen, I used wild blueberries)
- 1tsp lemon or lime zest
- ¼ cup soy or coconut milk (this makes the sorbet creamy + helps the blender run smoothly)
- 3 tbsp raw cane sugar (to bring out the flavour and for a smooth consistency)
Blend everything until it’s smooth. Pour into a container and shut the lid. Place in the freezer for at least 30 minutes before serving.
Makes 8-10 scoops.
P.S. this is a stock photo because I keep forgetting to take a photo before the sorbet is devoured!