Tag Archives: peaches

Peach Sorbet #FoodieExtravaganza

Peach Sorbet is non-fat and delicious!Oh yum. This is no-fat, yummy eating for you all! And…it couldn’t be easier as far as making a frozen dessert. And if you love peaches, you will ADORE this.

August is National Peach month and peaches are in an abundance right now so all of the #FoodieExtravanza bloggers are sharing our favorite Peach recipes. This is mine, and I am loving it. I hope you will too!

Peach Sorbet is non-fat and delicious!

Just look at these beauties! I have a whole zip lock filled and ready for my next batch!

Peach Sorbet


4 cups of sliced peaches (see step one)*
2 cups water
1 1/2 cups sugar
pinch of salt

Here is the process:

  1. Bring a saucepan of water to a rolling boil. Gently lower the peach into the boiling water. Leave it there for 30 seconds.Use a spoon to remove the peach from the hot water, and plunge it into a large bowl of ice water.After 10 seconds or so, grab the peach, and pinch a piece of skin to get started; then simply peel. The skin will slip off easily. If it doesn’t, peel peaches the normal way, with a knife;  Slice in half, remove the pit and slice each half into slices or chunks.*Measure out 4 cups (You can use the rest, if there are leftovers, for smoothies).
  2. Prepare a simple syrup with the water and sugar by
    combining both in a medium saucepan set over
    medium-low heat. Cook mixture until the sugar is
    fully dissolved.
  3. Once the simple syrup is ready, add the salt and the
    peaches. Using an immersion blender, blend the
    mixture until smooth. In batches, push mixture through a mesh sieve (I use my metal strainer) helping it a bit with a rubber spatula. Cover and refrigerate 2 to 3 hours, or
  4. When ready to make the sorbet,  process according to the ice cream manufacturer instructions for 15-20 minutes (Since I have a Cuisinart ice-cream maker,
    I turn it on and pour the mixture into the frozen bowl). Serve now for a soft sorbet, or freeze in a container until it’s a firmer consistency- usually
    about 2 hours or so. Let it sit out for 15 minutes to soften before you serve it again.

Peach Sorbet is non-fat and delicious!

Just saying, if you served a scoop of this in a champagne glass with some Prosecco over it…yes, I would drink that!

I would also eat this on a stick. So if you have a popsicle maker, the puree would do well in that kind of situation too- and the kiddos would LOVE it!

Peach Sorbet is non-fat and delicious!

IF you want some more peach-loving ideas for recipes, check out these great ideas!

Peach Sorbet is non-fat and delicious!

Grilled Peach Melba #SundaySupper

Grilled Peach MelbaWhen I was a kid, I was lucky enough to have a mom that would bake our cakes for us every year for our birthdays. Whatever we wanted. It wasn’t the days of Pinterest, so it wasn’t too crazy, but it was special and it was perfect. Leave it to me to ask for something other than a tiered chocolate cake that would send most kids into a serious happy place. Nope. I wanted a pie. A peach pie to be exact. Peaches were my favorite and pie was my second favorite. So together, and made by mom…well. Who could top it?

Enter years later when I tried fresh picked peaches topped with a delicious raspberry sauce and cold and creamy ice cream…well. We may have topped my beloved peach pie. At least when I have to make it myself!

The combination of juicy orange peaches and sweet pink raspberries is so, so good and this recipe is just what a hot summer night begs for. In what is essentially just two steps, you have a beautiful and delicious peach and raspberry dessert, otherwise known as Peach Melba.

  1. Make the raspberry sauce.Easy to make Raspberry Sauce

  2. Grill the peaches.Grilled peaches

  3. Put it all together, topped with a scoop of homemade vanilla ice creamPeach Melba Assembly

This is pretty easy, but let me break it down for you:
Sauce recipe adapted from Martha Stewart’s Raspberry Sauce

Grilled Peach Melba


  • 1 pint raspberries
  • 1/4 cup sugar
  • 1 squeeze fresh lemon juice
  • 1 tsp. cornstarch
  • 3 peaches
  • 1 pint of your favorite vanilla ice cream

To Make:

For the sauce
In a medium pot, heat the raspberries, sugar and lemon until the raspberries break down and get mushy (2-3 minutes). Take off the heat and press the mixture through a fine sieve to get the seeds out, reserving the pulp/juice. Heat this juice with the cornstarch until bubbly and then remove from the heat and set aside.

Grill the peaches
Cut the peaches in half and remove the pits. Heat a a grill pan or grill to medium. Place the peaches cut-face side down and grill for 2-3 minutes. Using tongs, flip over once there are some nice grill-marks, and grill on the other side for another 2-3 minutes. Remove from heat and set aside.

Place one half of a peach on a plate. Top with a scoop of your favorite vanilla ice cream and drizzle with the raspberry sauce. Serve and enjoy.


Grilled Peach Melba

I love this season of fresh peaches. For us in New England the season will be closer to September but we can still get them from the south right now. And there are so many creative and delicious ways to enjoy this beautiful fruit. Here are some great ideas from the Sunday Supper folks! Enjoy~





Sides & Salads:

Main Dishes:


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Thank you to the event coordinators: Sue of A Palatable Pastime and Renee of Renee’s Kitchen Adventures. Thank you Sue and Renee!