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Parve
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
So refreshing and with a tangy sweetness to it. When I tested it and my young grandson had three portions, I knew it would appeal to everyone. Enjoy every spoonful of this wholesome, cool, and delicious dessert.
6 ripe but firm yellow peaches, peeled and sliced into wedges (see tip)
scant 1/2 cup honey (organic, such as Heaven & Earth, or unheated preferred)
1/2 cup water
5 mint leaves (optional, but recommended)
2–3 teaspoons freshly squeezed lemon juice or Gefen Lemon Juice
pinch Himalayan salt
raspberry syrup, for drizzling
fresh mint leaves, for garnish (optional)
Place peach wedges in a container and freeze for four hours.
Meanwhile, to prepare a simple syrup, add the honey and water to a small pot and cook over medium-low heat, stirring often, for five minutes, or until honey dissolves. Remove from heat and add mint leaves, if using. Cover, cool, and transfer to the fridge. This can be done a day in advance.
Remove the mint leaves from the simple syrup. Place the peaches and simple syrup in the food processor fitted with the S-blade. Add lemon juice and salt. Blend until smooth and creamy.
Pour into a container and freeze. After two to three hours, stir the sorbet with a fork to break up any icy pieces. Repeat every 30 minutes for four to six hours.
The next day, remove the container from the freezer and let it sit for a few minutes. Break it into pieces and blend it again in the food processor. This will give the sorbet a creamy, velvety texture.
Place a scoop of sorbet on a plate, drizzle with raspberry syrup, and garnish with a mint leaf, if desired.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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