| Taste | Macros | Ease |
|---|---|---|
| ★★★☆☆ | ★★☆☆☆ | ★★★★☆ |
Recipe
Ingredients for a 24-oz pint:
- Peaches, white (430 g)
- Coconut water (280 ml)
- Honey (1 tbsp)
- Salt (⅛ tsp)
- Lemon juice (2 tsp)
Instructions:
- Blend everything together.
- Freeze for 24 hours.
- Spin on SORBET (push down and re-spin if needed).
Nutrition Facts
Reflections
Overall Rating: ★★★★☆
I was very inspired by the mounds of ripe stone fruits at the farmer’s market and wanted to capture the taste of a juicy sweet peach in sorbet form. This was a super refreshing and light dessert, but its taste and texture could be improved.
The Good (what went well):
- Sweet peachy fragrance: The peachy sweetness literally radiates from the fruit. Pick the ripe ones that smell delicious!
The Bad (lessons learned):
- Slushy texture: There’s a lot of water in peaches and not enough solids in the pint to hold the texture. Boiling down the peaches or adding more body would help.
- Not sweet enough: This is up to personal preference, but I would add some more sugar next time to boost the peach’s nature sweetness.