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Coconut nectarine peach sorbet

Peachy, icy, summery! Recipe makes about 9 scoops of sorbet.
Prep 10 minutes
Servings 8 - 10 servings

Ingredients 

  • 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 chips
  • peach or nectarine sliced

Instructions

  • Freeze peaches and nectarines until firm, or even overnight.
  • 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.
  • 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.
  • 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.
  • Serve sorbet with slices of peaches or nectarines and coconut chips sprinkled on top.

Notes

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.