Eosinophilic Esophagitis Friendly White Peach Sorbet
Total time4 hr 25 min
Prep time20 min
Cook time5 min
4.5(23)
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Learn more →Ingredients
4 servings
For the simple syrup
- ½ cup granulated sugar
- ½ cup water
- 1 tsp pure vanilla extract
For the sorbet
- 2 lbs ripe white peaches (about 5–6 medium), peeled, pitted, and roughly chopped
- 1 tbsp honey (optional)
Instructions
- 1
Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat, stir in the vanilla extract, and let the syrup cool to room temperature, about 20 minutes.
- 2
Combine the chopped white peaches and the cooled simple syrup in a blender or food processor. Blend until completely smooth, about 60 seconds.
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