Peach Coconut Sorbet
Peach Coconut Sorbet serves: 5 servings (about 3/4 cup or 180 ml per serving)
Prep time: 10 minutes | Cook time: 30 minutes | Freeze time: 6–8 hours
Ingredients:
- One 14-fl oz (415-ml) can full-fat coconut milk
- 10 oz (283 g) frozen sliced peaches (about 2 cups)
- 1/4 cup (60 ml) agave nectar
- 2 Tbsp lemon juice (about 1 1/2 fresh lemons)
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions:
- Read through the recipe and put all ingredients in your work area before starting your prep.
- In a high speed blender, place all ingredients and blend on high until completely smooth, about 1–2 minutes.
- Transfer mixture to an ice cream maker and churn according to manufacturer’s instructions for 30 minutes, or until sorbet has the consistency of soft serve ice cream. Scoop sorbet into a freezer-safe container and freeze for 6–8 hours, or until mixture has hardened into a scoopable consistency.
Notes:
Storage tip: Sorbet will keep, frozen, for up to 2 months.
Nutrition Information Per Serving:
Nutrition information per serving: 239 calories, 17.6 g total fat, 15.5 g saturated fat, 0.2 g polyunsaturated fat, 0.8 g monounsaturated fat, 0 mg cholesterol, 72 mg sodium, 259 mg potassium, 21.5 g total carbohydrates, 1.6 g fiber, 18.2 g sugar, 1.6 g protein, 0% calcium, 5% iron
