I will not spazz out. I will not spazz out. This is what’s playing on heavy rotation in my brain. I have a house-full of movers right now. As a result, I’m typing these words whilst hiding in my closet and trying to ignore the repetitive sound of boxes scraping against my walls. I. Will. Not. Spazz. Out. But, I might. As soon as I’m “allowed” back into my kitchen, I’m going to whip up a batch of this Blueberry-Peach Sorbet. I’m still trying to reduce the amount of groceries in the house. Because the thought of worrying over how much dry ice to pack to keep it safe is too much right now; using everything up is my goal. I doubt I’ll meet it, though.
Because this blueberry-peach sorbet only has 6 ingredients, I don’t need to put forth too much effort to prepare it.
Easiest Blueberry-Peach Dessert- EVER!
Do you have a blender and an ice cream machine? Good! You’re set then. You’ll need to grab a bottle of Simply Peach juice, a dry pint of blueberries, fresh mint, vodka, lemon, and corn syrup. Since I’m still hearing those DOGGONE BOXES SMACKING MY WALLS…we need to make this post quick. ‘Kay?
Blend the Sorbet Together
Blend a small amount of the fruit juice together with the mint leaves. This will pulse down the larger leaves and extract their oil.
Now, add blueberries to the blender. Follow those up with the rest of the juice.
Finally, add a tablespoon of vodka. Since we want to be able to scoop our sorbet fairly easily, we need a hit of alcohol. It acts as a stabilizer to lower the freezing point, which prevents the blueberry-peach sorbet from freezing rock-hard.
To achieve a softer sorbet, we add a 1/4 cup of corn syrup to the blender now, as well. It’ll be on the sweeter side, but it’ll scoop even easier.
Blend all of this together for 1-2 minutes.
Strain, Churn, and Freeze
Once the blueberry-peach mixture has been blended, strain it through a sieve set over a larger bowl.
Place the bowl into the fridge and allow the sorbet base to chill for anywhere from 3-24 hours. To avoid having to churn the blueberry-peach liquid for a longer amount of time, you need it to be as cold as possible before you pour it into the ice cream machine.
After the sorbet base has chilled completely, pour the mixture into your ice cream/sorbet maker and churn it for 20 minutes, or according to the manufacturer’s instructions.
Scoop the churned sorbet into a tin or sorbet container, and allow it to freeze for 2 hours or more. Scooping it straight out of the machine is also an idea. A word to the wise: if you try to be fancy and transfer it to a metal tin (like yours truly), you’ll need to let it warm up longer. The metal freezes hard than the plastic (or a paper container) would.
Most sorbets freeze pretty solid- even with the alcohol or corn syrup- so, I recommend allowing it to sit it out for 15 minutes prior to scooping it.
Once it’s scoopable (is that even a word?), dig in and serve it in dessert dishes, or on top of your favorite ice cream cone.
Too Easy…Unlike this Move!
Now, have you ever made a dessert that was this easy? And, have you ever bailed a friend out because she lost it during a move? Because, there’s a first time for everything and both are totally going to happen, my friend.
I promise you.
Garnish your non-frustrating blueberry-peach sorbet with a sprig of mint, or just serve it au naturel.
Be sure to keep the sorbet in the freezer to maintain it’s texture.
Sorbets are best enjoyed within 2 months of making them. Any longer and they start to get this funky, frozen ice mustache-thing.
Eating it within a few days is not difficult, nor is it unheard of around here. Because it’s so easy to prepare, you’re able to whip this up before the movers PACK UP THE STUFF YOU’VE CLEARLY LABELED “DO NOT PACK“!!
Pin this recipe and share it with your world. And send help, I don’t think I’m gonna survive this.
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Easy Blueberry-Peach Sorbet
- 52 ounce container Simply Peach juice
- 1 tablespoon fresh mint leaves, plus more for garnishing
- 1 dry pint blueberries, rinsed
- 2 tablespoons lemon juice (from 1 large lemon)
- 2 tablespoons vodka, optional
- 1/4 cup light corn syrup
- In a blender, pulse a small amount of the peach juice together with the mint leaves.
- Add the remaining ingredients and blend for 1-2 minutes, or until the blueberries are broken down.
- After the blueberry-peach mixture is blended, strain it through a sieve set over a bowl. Place the covered bowl into the refrigerator and allow the sorbet base to chill anywhere from 3-24 hours.
- Once the sorbet base has chilled completely, pour the mixture into your ice cream/sorbet maker and churn it for 20 minutes- or as the manufacturer's sorbet instructions direct.
- Transfer the churned sorbet to a sorbet container and serve immediately, or- for a firmer sorbet- freeze for at least 2 hours.
- Allow the sorbet to sit at room temperature for 15 minutes prior to scooping it.
- Garnish your dish of blueberry-peach sorbet with a sprig of mint, if desired.
- Store the sorbet in the freezer to maintain it's texture.
- This Blueberry-Peach Sorbet is best enjoyed within 2 months.