Easy Blueberry-Peach Sorbet
This quick and easy sorbet starts with a fruit juice base.
Servings 2 quarts
- 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.