Peach & Apricot Sorbet
These two easy sorbet recipes celebrate the lush sweetness of summer stone fruits, with no peeling, pitting, or fuss. Whether you choose juicy peaches or tangy apricots, both versions are smooth, refreshing, and perfect for warm-weather desserts. Best of all, they start with canned fruit, making them pantry-friendly and easy to prepare year-round.
Base Ingredients:
- Three 16-ounce cans of fruit packed in heavy syrup (drain and discard liquid)
- 1 cup plus 2 tablespoons simple syrup
- Fresh lemon juice (see amounts below)
For Apricot Sorbet:
- Use canned apricots
- Add 3 tablespoons fresh lemon juice
For Peach Sorbet:
- Use canned peaches
- Add ¼ cup fresh lemon juice
Instructions (for both):
- Purée the fruit:
Place the drained fruit in a food processor and blend until smooth. - Mix:
Stir in the simple syrup and the appropriate amount of lemon juice based on the fruit you’re using. Taste and adjust as needed. - Freeze:
Pour the mixture into the bowl of your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
Serving Suggestions:
Serve in chilled dessert bowls or layer the two flavors together for a beautiful color contrast and balanced flavor. Garnish with a sprig of mint or a thin slice of fresh stone fruit, if in season.
