22 June 2012

Cheap Eats: Canned Peach Sorbet

Dear Lissy,

One of my first kitchen lessons as a newlywed was learning to adjust to the weather.  I had never lived anywhere with the unrelenting heat of Florabama before. Daddy was working grounds at a college, and had little appetite for hot food.  This quick and simple side dish is refreshing and goes well with grilled meats or Tex-Mex meals.  It's also a welcome relief during a scorching hot afternoon.  
If you use peaches in glass jars, empty them into a plastic container
before freezing.

Canned Peach Sorbet
from NY Times

2 small cans (15 oz) or 1 large can (29 oz) peaches

  • Freeze cans overnight.  Cans may bulge slightly, but will not burst
  • In morning, remove can from freezer and place in hot water for 1 minute.
  • Remove one end of can and pour any thawed syrup into food processor fitted with cutting blade.  Remove other end of can and push frozen product out onto cutting board.
  • Cut into 1" chunks with large knife.
  • Place into food processor with blade attachment and process until smooth and creamy.  If desired, add 1/2 teaspoon almond extract or cinnamon.
  • Pour/scrape into plastic storage container with lid and return to freezer until dinner.
  • Scoop into dishes and garnish with fresh berries or a mint/basil leaf.
Peaches canned in 100% juice will not be as creamy or sweet as those in heavy syrup.

Any canned fruit can be made into a sorbet, and you can also freeze a container of yogurt to add to the mix.



  1. That makes my mouth water! I love peaches! thanks for the great recipe.

  2. We have now tried pineapple (first night) and last night we did do peach. SO good! Now I am thinking that I will buy a mango, cut it up and add a little sugar (for syrup), freeze it then make mango! thanks again for the recipe.

  3. Oh yum!!

    I'd like to invite you to the Carnival of Home Preserving on my blog. It's every Friday.