Creamy Peach Sorbet With Raspberries
This light, easy dessert blends a fresh peach purée and yogurt. No ice cream machines are necessary, just a touch of gelatin for structure, and a stint in your freezer. For that matter, it tastes wonderful even without freezing. Leave skins on the fruit for a peachy color.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1cup granulated sugar
- 1tablespoon gelatin powder (from 1 package)
- 2cups chopped peaches or nectarines, puréed
- 1 ½cups plain whole-milk yogurt
- Raspberries or peach slices, for garnish
Instructions
Step 1
Stir together sugar, gelatin and peach purée in a medium saucepan and let sit for 10 minutes. Prepare an ice bath while you wait.Step 2
Bring to a simmer over medium-high heat, stirring frequently. Simmer for about 5 minutes, until it turns a shade darker in color, then strain mixture through a fine-meshed sieve into a large bowl. Set bowl over ice and let mixture cool for about 5 minutes, stirring frequently.Step 3
Add yogurt to the mixture and whisk to combine.Step 4
Pour into a 1-quart loaf pan or glass pie pan. Place in the freezer for at least 4 hours, preferably overnight.Step 5
To serve, scoop out and arrange on dessert plates. Garnish with raspberries and peach slices, if you wish.