It’s incredibly easy to overload on sugar in summer. Peach mint sorbet brings out the best of summer stonefruits to quench our desires for something refreshing and sweet – but without any added sugar.
Instead of sugar, we’re using monkfruit sweetener, a natural sugar substitute that has zero glycemic index, which means even diabetics and people with wonky sugar balance can thoroughly enjoy this sorbet without any worries about their sugar levels being raised. We also use cashew milk to make this sorbet lightly creamier.
Not only is this sorbet delicious and addictive, it’s also incredibly simple to make. All you need is a high-speed blender and a freezer-proof loaf pan to make this dessert that will surely impress your guests. Garnish this sorbet with a sprig of fresh mint for a pop of color and contrast.
- 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
- 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.
- 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.
- Allow the sorbet to thaw for 10 to 15 minutes before serving.