When making summer desserts, my thoughts always drift towards ice cream or something on the frozen side of life to keep us cool! And this peach sorbet recipe sweetened with honey is perfect for such an occasion.
Easy to make recipe and only 3 ingredients, Honey and Peach Sorbet!
One of the benefits of living in the south is being able to get our hands on beautiful sun-ripened Georgia peaches! Yes, I’m partial to our local peaches, and yes, any fuzzy peaches will work perfectly.
This sorbet recipe is so easy to put together, with only 3 ingredients plus the added benefit of being a dairy-free dessert, making it low on the calorie count!
To get a creamier rather than slushie texture, the key is to add an egg white that has been beaten to form soft peaks to bind it all together. You can use fresh egg whites, with the whipping time at about 5 minutes.
If you are concerned about the egg whites being uncooked, I recommend using liquid egg whites, such as from Egglands Best, the downside, it takes a bit longer to get them to form those peaks, about 10 minutes or so. The upside of course is that using the liquid egg whites, you know they are pasteurized, making them perfect for use in this no-cook honey and peach sorbet.
What You’ll Need:
- Peaches
- Honey
- Egg White (or liquid egg whites)
- Almonds (optional)
- Mint (optional)
How to Make Honey and Peach Sorbet:
- Peel, stone (pitted), and dice peaches, place into a blender along with the honey and puree.
- Whip the egg whites until soft peaks form.
- In a large bowl, add the peach puree and gently fold in the whipped egg whites until just combined.
- Transfer to an ice cream maker, and freeze according to directions, about 40 – 50 minutes.
- For firmer sorbet, transfer to a freezer-proof container and continue to freeze for at least an additional 2 hours.
- To serve, garnish with a sprig of mint, and honey almond brittle.
Tips and Tricks:
- For faster results, simply refrigerate or freeze the chopped peaches overnight.
- If your peaches aren’t full of the height of summer peachy flavor, add a pinch of salt to the mixture and blend before freezing in the ice cream maker.
- If worried about using uncooked egg whites, opt for using liquid egg whites in a carton found by the eggs in your local grocery store. The liquid egg whites are pasteurized and are safe to consume without cooking.
Other Frozen Desserts to Try:
- Raspberry Swirled Cream Cheese Ice Cream
- Malt Chocolate Ice Cream
- Brown Butter and Candied Pecan Ice Cream
Easy to Make Dessert: Honey and Peach Sorbet Recipe
Ingredients
- 4 – 6 large peaches about 4 cups, peeled, stoned, and diced
- ⅓ cup honey such as clover honey
- 1 egg white or 2 tablespoons 100% liquid egg whites such as Egglands Best, whipped until soft peaks
Almond Honey Brittle:
- ¼ cup of sliced almonds
- 2 tablespoons of honey
Optinal Garnish:
- Fresh mint sprigs
Instructions
- Place peeled, stoned (pitted), and diced peaches into a blender along with the honey and puree.
- Whip the egg white or 100% liquid egg whites until soft peaks form.
- In a large bowl, add the peach puree and gently fold in the whipped egg whites until just combined.
- Transfer to an ice cream maker, and freeze according to directions, about 40 – 50 minutes.
- For firmer sorbet, transfer to a freezer-proof container and continue to freeze for at least an additional 2 hours.
Optional Almond Brittle Topping:
- In a skillet over medium heat, add the almonds and honey and cook for 5 – 8 minutes or until almonds are just starting to brown. Remove from heat and allow to cool. Break apart as needed and set aside until ready to enjoy.
To Serve:
- Garnish with a sprig of mint, and honey almond brittle.
