- 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 glass baking dish. 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.