Peach Mint Sorbet
Prep time
Cook time
Total time
Equipment: High-speed blender and freezer-proof container or metal loaf pan
Recipe type: Dessert
  • 4 cups fresh sliced peaches
  • 2 tablespoons Lakanto monkfruit sweetener
  • 1 tablespoon chopped fresh mint leaves
  • ¼ cup cashew milk (or 1 tablespoon cashews + ¼ cup water)
  • 1½ teaspoons vanilla extract
  • Fresh mint leaves for garnish
How To Make
  1. Combine the sliced peaches, monkfruit sweetener, mint leaves, cashew milk, and vanilla extract together in the bowl of your high-speed blender. Blend for 30 seconds until you have a thick, homogeneous mixture, scraping down the sides as needed.
  2. Pour the mixture into a freezer-proof container or metal loaf pan, cover with plastic wrap, and freeze for at least 3 hours. Transfer the sorbet to the blender and blend again to break up the ice crystals. Return the blended sorbet to the container and cover, letting it chill in the freezer for another 3 hours or overnight until firm.
  3. Allow the sorbet to thaw for 10 to 15 minutes before serving.
Storage: Keep frozen and consume within a month.
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