We have peaches coming out of our ears, so I have been making a number of recipes including this 2-ingredient sorbet that I found on Instagram. Do you ever come across such “miracle” recipes that only have 2 to 5 ingredients? Either you try them, and you are disappointed, or you pass them up because they seem too easy to work correctly.
I almost passed up this sorbet recipe from @healthyfood.addiction on Instagram because it seemed to be too good to be true. However, they offered four variations with different fruits and the process seemed pretty straightforward. I am glad I gave it a whirl because it is super easy and delicious…not to mention healthy.
The good news is that no ice cream maker is required, only a blender or food processor. In the original recipe they do not give any special tips, but I have a few which include:
- Peel your fruit (I used peaches. Like any stone fruit (with a pit) you can boil them for 30 seconds to 1 minute, then plunge them into an ice bath. Once cold, remove the skin. Or, you could just use a vegetable peeler). NOTE: if your grocer happens to sell already cleaned and prepped frozen fruit (mine doesn’t), you will already be a step ahead in this recipe!
- Drizzle the honey over the frozen fruit while the food processor or blender is running
- Although you can eat the sorbet immediately after preparing it, the scoop shapes will hold better if you freeze it for a couple of hours. If you freeze it longer that that, despite the honey in the recipe that helps make it scoopable, you may need to take it out of your freezer and rest it on the counter for 15 minutes before scooping
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2-Ingredient Peach (or any fruit) Sorbet
Ingredients
- 1 pound (16 ounces) fruit, diced, frozen
- 1/4 cup (2 ounces) mild honey
- A couple of basil or mint leaves (optional, but refreshing)
Directions
- Clean, peel, pit (if needed), and dice your fruit. Set the pieces on a small tray and freeze for 12-24 hours
- Place the frozen fruit in a food processor or blender and pulse a few times to start breaking down the pieces. With the motor running, drizzle in the honey. If adding mint or basil, add the leaves at this time. Process/blend until smooth. Note: I must scrape my food processor down with a rubber spatula several times while processing the sorbet to get it to a “creamy” state. This only adds a minute, but it is worth it
- Place the sorbet into a long flat plastic container. Cover and freeze for 2 – 3 hours before serving
Greg Nelson Cooks 