Mexican Grilled-Peach Sorbet
Mexican Grilled-Peach Sorbet blends ripe, grilled peaches with cinnamon and chipotle for a light cool dessert. Very low fat. Vegan and gluten-free. Just $1.51 a serving using organic ingredients except for conventionally grown peaches.
Servings Prep Time
4servings 20minutes
Passive Time
4hours
Servings Prep Time
4servings 20minutes
Passive Time
4hours
Ingredients
Instructions
  1. As needed, prepare your ice-cream maker before getting started. I keep my freezer cylinder in the freezer so it’s always ready to go.
  2. Make simple syrup by bringing water and sugar to a boil in a small pan over high heat and simmering until sugar is completely dissolved. Remove from heat.
  3. Cut peaches in half, remove pits, and rub with oil. Cut along the peach’s ridgeline to line up with the pit for easy removal. Pry out reluctant pits by putting the tip of a spoon or table knife under the pointed tips and lifting gently.
  4. Heat grill to medium. Grill peaches cut-side down for about 2 minutes, flip, and grill for another two to three minutes until skin loosens when probed with a fork.
  5. Remove peaches from grill and allow to cool slightly. Slide off skin using two forks or your fingers.
  6. Blend all ingredients in a food processor or blender until smooth. Refrigerate, covered, for at least four hours.
  7. Pour peach mixture into the ice cream maker and process according to the manufacturer’s directions. This sorbet freezes more quickly than ice cream.
  8. Serve at once or allow to harden slightly in the freezer. Unlike ice cream, sorbet will freeze nearly as hard as ice. Best eaten fresh. Freeze any extra peach sorbet in single-serving containers, then thaw for about 20 minutes before serving.
Recipe Notes
  • Momentum tip: grill and peel peaches when the grill is already hot for another purpose.
  • Make-ahead tip: Finish recipe through step 5 above, then make Mexican Grilled Peach Sorbet the next day.
  • If you’d rather not grill, just peel peaches by dunking them into boiling water for a minute and then cooling immediately in ice water. The sorbet will have less of a smoky flavor but will still be very good.
  • Go fancy: serve peach sorbet in small cups before dinner as an amuse-bouche or between courses as a palate cleanser. Garnish with a small, fresh mint leaf if possible.

Nutritional Information for Grilled Mexican Peach Sorbet

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