Peach Almond Sorbet
Source of Recipe
Cooking Light, June 1994, page 80
List of Ingredients
6 cups diced unpeeled very ripe fresh peaches
3 cups water
1 cup splenda (or less, to taste)
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract Recipe
Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until peaches are soft. Press peach mixture through a sieve; reserve 6 cups juice mixture, and discard solids. Add almond extract to reserved juice mixture, stirring well. Pour juice mixture into an 11 x 7 x 2-inch baking dish; cover and freeze for at least 8 hours or until firm. Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth. Yield: 5 cups
Notes: Spoon into a container; cover and freeze for up to 1 month.
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