When I was trying to decide what to make for this week’s Ice Cream Sunday recipe I realised that I have yet to share a sorbet recipe. I’ve shared two popsicle recipes, chocolate ice cream, and multiple ice cream based desserts, but no sorbet in sight. So this week, I set out to remedy that and this peach rosé sorbet was the result.
So when I first had the idea for this sorbet I was a little nervous. Did I really want to waste perfectly good rosé on my attempt to make peach rosé sorbet, only to have it be an epic fail?
Turns out I was semi-right to worry because the first batch was a bit of a fail. I put a bit too much alcohol in the peach rosé mixture and it didn’t freeze properly.
Luckily, the second time was the charm and I ended up with the peach rosé sorbet of my dreams.
Peach Rosé Sorbet
So what’s in this perfect peach rosé sorbet? Glad you asked. Cuz it’s simple AF and I can’t wait to share the recipe with ya.
The are many different ways to make sorbet and this is probably one of the more time consuming ones since it calls for blending, freezing overnight, blending again and possibly freezing again. But never fear, it’s still ridiculously easy and only calls for three ingredients.
First, you start with fresh, ripe peaches. You want your fruit to be as fresh and ripe as possible since the better the fruit, the better the sorbet.
Next comes the rosé. You don’t want or need a lot because like I said before, too much rosé will prevent the sorbet from freezing properly. And no one wants to waste rosé, right?
Finally, the sweetener. I went with liquid sweetener here because it helps with the creaminess of the sorbet. You can omit it altogether if your fruit is sweet enough or use coconut sugar instead. Just know that the texture may not be as smooth and creamy.
And that’s it. Three ingredients, a food processor and a quick-ish freeze and you’ve got peach rosé sorbet that’s perfectly sweet with a slight kick and creamy AF with no icy chunks in sight.
Oh and bonus, there’s no need to go out and buy any equipment for this one cuz there’s absolutely no churning involved. #lazygirl
If you make this peach rosé sorbet, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!
- 3 cups ripe peaches, peeled and chopped (about 4 - 5 peaches)
- 3 tbsp rosé*
- 2 tbsp agave syrup
- a little grated ginger if you want an extra kick
- Add all ingredients to a food processor or blender and puree until smooth
- Pour the mixture onto a baking sheet lined with parchment paper and freeze until solid, about 4 hours or overnight
- When ready to serve, break the frozen peach rosé mixture into chunks, transfer to a food processor or blender and blend until smooth and creamy
- If the sorbet is too soft from working with it, return to the freezer for another 20 - 30 minutes to firm up. Otherwise, serve immediately
- Store any leftovers in a freezer safe loaf pan lined with parchment paper and covered with plastic wrap**
Sorbet is best when enjoyed the same day since any leftovers will be a little icy when refrozen
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- Have you ever made sorbet from scratch before? What flavour?
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