strawberry peach sorbet {no machine required}

3 | August 5, 2011

It’s hot here! Have I said that already? It’s so hot that this sorbet melted halfway into shooting it. Ok, yes I had a chicken pot pie in the oven that made the already hot kitchen 1500°F but it was well worth it. I do not own an ice cream maker. I wish I did but I would have no where to put it in this tiny kitchen. So I had to come up with a more simplified version to make an icy treat to help cool us down. It was a certain success as I turned to look at Mia and she had gobbled it up in one bite and screamed for more. Strawberry Peach Sorbet is a simple sweet refreshing treat to make with the kids to beat the summer heat. Look below for an adult version. wink wink.

Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)

  • 1 pint strawberries, organic if possible
  • 2 medium peaches, organic if possible
  • 2 to 4 Tbs pure honey, amount will depend on how ripe your fruit is
  • 3/4 cup peach nectar

Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. I like to leave the skin in the peaches for a little extra nutrition. Get it where you can, right? Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.

Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best. Keeping it real here. I just can’t pour like Martha Stewart. It got a little messy.

When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency. Note that it was 1500°F in my kitchen this day and Mia could not wait a full 5 hours to allow the cubes to frreeze thoroughly so they were a little on the mushy side.

Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.

Scoop into a serving dish and garnish with a strawberry slice or a mint leaf. A perfectly easy cool down indulgence to beat those summer blues.

I’ll see y’all later. I’m going to go make some more. Maybe with mangoes this time.


  • Linda

    it’s in the freezer now! Can’t wait!

  • Rivki Locker (Ordinary Blogger)

    Lovely, lovely, lovely. And I’m so glad you kept it real and didn’t pretend nothing had dripped on the tray. That makes me feel so much better about myself.

    • In Sock Monkey Slippers

      Thanks. On a regular day these hold up well. Just couldn’t hide that it was hotter that hades that day!

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