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White Peach Sorbet

White peaches and white rum make for a peachy sorbet.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, June 1998


  • 4 very ripe white peaches, peeled and pitted
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1 1/4 cups plus 2 tablespoons Simple Syrup for Sorbet
  • 2 tablespoons white rum


  1. Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.

  2. In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.

Cook's Notes

You can substitute frozen peaches for fresh ones; thaw and drain the peaches, then weigh 1 1/2 pounds of flesh.

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