Mom in the Mountains | Peach Sorbet

Mom in the Mountains | Peach Sorbet

Posted by Thea & Mimi on 1st Aug 2018

It is now full on summer in the mountains! The summer in Mammoth is actually our busiest season at the bake shop. There are tons of campgrounds open, back packing, hiking, cabins, horse trail rides, boating, fishing, rock climbing, and more. Most importantly, it is also ice cream season. In the bakery during the winter and spring it’s hot chocolate season, but in the summer it is sell-out-of-ice-cream season!

Ice cream happens to be my favorite dessert. I love so many flavors, I can’t just choose one. I want them all! Usually I wait until Isabella is fast asleep in bed before scooping myself a bowl, but with it being so hot out I've been eating ice cream all the time. Especially with Magic Shell, which is my new favorite thing! I have been noticing Izzy eying me as I eat my ice cream. She really loves food. And her teething in full swing, so I started thinking about what I could give her that is cold, soothing and a delicious treat. But, without the added sugar and cream of traditional ice cream. So I decided to make Isabella her own sorbet.

I choose to make a peach sorbet, but you can use any fruit you and your little one like. It’s best to use what fruit is in season for the freshest taste. Find the recipe below. 

Peach Sorbet (or Baby Ice Cream)

  • 4 organic fresh peaches
  • 2 organic large bananas
  • 1/8 teaspoon sea salt (for freezing properties)
  • 1 Tablespoon organic lemon juice
  • 1 Tablespoon organic unsweetened coconut milk (or other milk if you choose)

Method
Wash and cut 4 peaches into cubes, you can peel the skin or leave it on. I left it on so that we don’t lose the fiber and nutrients of the skin. Set aside.

Cut 2 banana’s into 1 inch think slices. 

Store the cut fruit (peaches and bananas) in a freezer safe container or bag overnight.

Remove from freezer. Using a high powered blender or food processor pulse the frozen fruit, lemon juice (to keep the fruit from freezing solid), the sea salt, and coconut milk until you have a creamy texture. 

You can eat it now for a softer serve or pour your mixture into a freezer safe dish or container. Let set in the freezer for 3-4 hours. 

Store in the freezer for up to 6 weeks.

Baker's Note: Take it out about 10-20 minutes before you want to serve it to your little one so that it can soften up a bit.

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