02 July 2010

Mandy's Famous Peach Sorbet

Now, I'm not sure if this is more of a sorbet or a granita, so we could be looking at Mandy's Famous Peach Granita here.  Does anyone know?

One of the best things about living in Georgia is the peaches.  (Oh, you thought I was going to say "boastful ignorance"?  No, that's actually one of the worst things about living in Georgia.)  Duh, right?  I know, I know.  But seriously, the peaches are out of control.  And there's this little florist/produce stand not far from our house that Ann told me about where they sell the best peaches for $1/pound.  Mmmmmmmmmmmm.  Last year we tried grilling peaches (um, delicious!), and this year I'm making frozen peach treats.

This is what I made yesterday.  I'm trying to cut down on the amount of sugar that I put in these desserts, while still making something tasty and refreshing.  Since these peaches were already so sweet and packed with flavor, I put in only a tiny bit of sugar.  Success!  It's a little sweet and a little tart, and it's light and refreshing--perfect for these hot, hot, hot summer days.

Mandy's Famous Peach Sorbet/Granita

6-8 peaches, peeled and sliced
1-2 teaspoons of sugar
juice from one lemon

1.  Combine all ingredients in a bowl.  Allow to sit for 30-60 minutes to juicify.  (Isn't there a word for that?)
2. Puree ingredients in a food processor.
3.  Put in ice cream maker and freeze according to manufacturer's instructions. 
4.  Place sorbet/granita in freezer to solidify.


  1. Ok this is sooooo weird because the other day I was reading my new favorite magazine Sunset and saw this recipe and thought of you and your obsession with sorbet. It is an "adult" sorbet so it has the best of both worlds. Alcohol and frozen goodness.


  2. Hey, thanks! I was just telling Matt that I want to make a boxed wine sorbet! I'll have to check this out.



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