Coconut nectarine peach sorbet

Coconut nectarine peach sorbet

Peachy, icy, summery!
Recipe makes about 9 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
  • 300ml (1 1/4 cups) coconut water (juice)
  • 120g (1/2 cup) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon sea salt

Serve with

  • coconut chips
  • peach or nectarine, sliced


  1. Freeze peaches and nectarines until firm, or even overnight.
  2. Transfer fruit to a food processor along with the coconut water, sugar, lemon juice and salt. Blend on high until the mixture is completely smooth. It should be thick, but still easy to stir. Taste to see if you need more sugar.
  3. Transfer mixture to a loaf pan or glass baking dish (I used a 2-quart Pyrex dish). Cover with plastic wrap and aluminum foil, freeze until solid – for about 6 hours or overnight.
  4. The sorbet keeps for 3 days. When serving, let it sit at room for a few minutes before making scoops, it’s easier to get them out that way.
  5. Serve sorbet with slices of peaches or nectarines and coconut chips sprinkled on top.


Try to use fruit that’s really ripe as that will give the most flavor to this sorbet. Also, the riper the fruit the less sugar you need when making this.

Recipe adapted loosely from Martha Stewart.

Keywords: summer, easy