Vegan Peach Sorbet
Submitted by Kathy Parnay
This amazingly simple dessert is filled with the wonderful flavor of summer. It was created one year when our peach trees gifted us with an over abundance of delicious peaches. In an effort to preserve some for winter enjoyment, we sliced them in half and froze them in freezer bags.
- 2 cups frozen peaches
- 1 large banana
- Let frozen peaches thaw on counter top for 2 hours, or until soft enough to blend in the food processor.
- Once soft, but still cold and firm, place in food processor and blend until the consistency of a very thick smoothie.
- Pour into 4 small ice cream bowls.
- Chop banana slices to decorate the top of the sorbet.
- Serve immediately.
Note: This is not a “make ahead” dessert. It’s important to eat the sorbet within a 1/2 hour of making it. The sorbet consistency gets too hard when refrozen and too soupy when refrigerated. But don’t worry, it’s so delicious we never have a problems with left overs!