All-season peach sorbet

Ingredients 4
Servings 6


  • 825
    peach slices in syrup
  • 15
  • 5
    almond essence
  • toasted sliced almonds, optional


About 14 hours (overnight) before you are going to make the sorbet, place unopened cans of fruit in the freezer so they freeze solid. Remove the cans from the freezer and submerge in hot water for 1 minute. Pour any thawed syrup into a food processor fitted with the metal blade. Slide the peaches out of the can and cut into chunks with a heavy knife. Place the chunks into the food processor along with the thawed syrup. Add the brandy and almond essence. Process until smooth. Serve immediately or store in a plastic freezer container to firm up until ready to scoop out. (Can remain in freezer up to 24 hours). Serve sprinkled with toasted almonds if desired.

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