It’s 23F today! By Vancouver standard, that is already a cause for celebration. What a wonderful sunny warm Sunday. It’s time for some sorbet to cool me off. Today, I made Peaches and Pineapple Sorbet. This combination is so refreshing. The smoothness of peaches and the tropical taste of pineapple is such a treat. I am really glad that I discover this easy no machine needed method of making sorbet at home. It saves me trip to the grocery, which always ended up me getting more than what I intended to buy.
Since it’s already summer, there so many variety of fresh fruits that are now available in the market. This sorbet recipe is a good way to enjoy and make use of fresh fruits. The method is the same as my Fruit Medley Sorbet and Cantaloupe Sorbet. You can mix and match so many flavors with this simple and easy recipe. Let’s get started!
- 1 1/4 cups frozen Peaches
- 1/4 cup frozen Pineapple
- ¼ cup condensed milk
- Combine the frozen fruits and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop or leave overnight in the fridge
- Keep in the freezer for up to 6 weeks.
Good to know:
- Start with 1/4 c sweetener and adjust sweetener as desired. Increase by adding 1 tbsp at a time. If you use full fat condensed milk, you may want to start with 3 tbsp instead of 1/4 cup. Full fat tends to be sweeter than fat-free condensed milk.
- You can mix and match fruits, whatever you have that goes well together.
- It is important to use frozen fruits to achieve a thicker base.
Try it and let me know how it goes. Feel free to share this recipe!♥
Recipe Adapted from: Gemma’s Bigger Bolder Baking (with my own modifications)