Peach-Sriracha Sorbet

Name: Peach-Sriracha Sorbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps freshly squeezed lemon juice; 1 sprig Mint , for garnish; 907 grams ripe peaches, peeled, pitted, and sliced; 1 teaspoon Sriracha; 118 milliliters sugar; 237 milliliters water

For $1.11 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 187 calories, 2g of protein, and 1g of fat each. Head to the store and pick up sugar, mint sprigs, peaches, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan over medium heat, combine the peaches, water, sugar, and lemon juice in a large saucepan. Bring to a boil, lower the heat, and simmer gently for 5 minutes.

Ingredients you will need

Lemon Juice

Peach

Sugar

Water

Equipment you will use

Sauce Pan

Let the mixture cool slightly.

Carefully pour the peach mixture into the bowl of a food processor and pulse until smooth.

Ingredients you will need

Peach

Equipment you will use

Food Processor

Bowl

Transfer the puree to an airtight container. Cover and refrigerate until chilled thoroughly, at least 4 hours, or until ready to use.

Add the Sriracha and process in an ice cream maker according to the manufacturer’s instructions. (Some machines might require additional time in the freezer to set.)

Ingredients you will need

Ice Cream

Sriracha

Equipment you will use

Ice Cream Machine

Serve in bowls.

Equipment you will use

Bowl

Garnish with sprigs of mint.

Ingredients you will need

Mint

IN A PINCH

Feel free to opt for 2 (16-ounce) bags of frozen, sliced peaches (defrosted and drained) if fresh peaches are not available.

Ingredients you will need

Peach

Reprinted with permission from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens. Copyright © 2011 by Randy Clemens; photographs copyright © 2010 by Leo Gong. Published by Ten Speed Press, a division of Random House, Inc.

Ingredients you will need

Sriracha

Sauce