Coconut Nectarine Peach Sorbet Recipe

Ice-cold, peachy, and summery! This recipe yields around nine scoops of sorbet.  


– 10 small or 5 large peaches 780g | 1.7 pounds, peeled, pitted and sliced – 4 medium nectarines 500g | 1.1 pounds, peeled, pitted and sliced – 300 ml 1 1/4 cups coconut water (juice) – 120 g 1/2 cup granulated sugar – 1 tablespoon fresh lemon juice – 1/8 teaspoon sea salt Serve with coconut chip peach or nectarine sliced

Step 1

Peaches and nasturtiums should be frozen until they are hard, which could be overnight. Put the fruit, sugar, lemon juice, and salt in a food processor.   


Step 2

Also add the coconut water. Turn up the speed and blend until the mixture is smooth. It needs to be thick, but still easy to stir. Check the taste to see if you need more sugar.  

Step 3

Mix it up and put it in a loaf pan or a glass baking dish (I used a 2-quart Pyrex dish). Foil and plastic wrap the food, then freeze it until it's solid, which should take about 6 hours or overnight.  

Step 4

It stays good for three days. Put it out in the open for a few minutes before serving. That way, it will be easier to get the pieces out.  

Step 5

Place sorbet on a plate and top it with coconut chips and peach or nectarine slices.  

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