Simple California Cling Peach Sorbet

Simple California Cling Peach Sorbet

Made in a food processor, this sorbet is as easy as 1-2-3 !

Rating:

4 stars 4 stars 4 stars 4 stars (3 ratings made) Rate
Serves: 3 person(s) Change

Preparation Time: 5 mins
Extra Time: 24 hrs
(for freezing)

Yield: 3 x 1/2 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Imperial

  • 1 can (15 oz) California Cling Peach slices, canned in juice

Directions:

Place unopened can of California Cling Peaches in freezer until solid, about 24 hours. It is normal for can to bulge slightly when frozen, and unopened frozen can may remain in freezer for up to one year.

Once frozen solid, submerge unopened can in hot tap water for 1 minute. Open can and pour any thawed syrup into food processor bowl fitted with metal blade. Remove frozen peaches from can and carefully cut into chunks.

Place frozen fruit chunks into food processor and process until smooth, scraping blade as needed.

Serve immediately or spoon into freezer container and freeze until ready to serve.

Variations:

California Cling Peaches, canned in light syrup, per serving: 77 calories, 0 fat, 0.6 g protein, 20.6g carbs, 18.8 g total sugars, 1.8 g fiber, 7 mg sodium, 4 mg calcium.

Tips:

Processing frozen peaches in blender or small food processor is not recommended.

For firmer sorbet, freeze 1 to 2 hours prior to serving.

Thanks to California Cling Peach Board