peach sorbet


  • 4 Peaches, ripe
  • ¾ cup Coconut milk
  • ¼ cup White grape juice
  • ½ cup Corn syrup


Peel peaches, remove the stone pit and cut into chunks. Place peaches, coconut milk, grape juice and corn syrup in a blender and whirl until smooth.  Pour peach mixture into an ice cream maker and freeze for 20-30 minutes.  Spoon sorbet into a container, cover and freeze until ready to serve.

No ice cream maker? Transfer the sorbet mixture to an 8-inch metal or glass baking pan. Cover it with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return sorbet mixture to the pan, cover and freeze for a further 3-4 hours.