Scoop Kitchen
One-Can Peach Sorbet
A can of peaches in syrup, frozen and spun. Soft, sweet and summery, with no blender and nothing to add.
- Hands-on
- 2 min
- Freeze
- 24 h
- Program
- Sorbet
- Makes
- 4 servings6 servings
Ingredients
1 ingredientTap an ingredient when it is in the bowl
407 of 473 ml611 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Measure 420 g canned sliced peaches in syrup400 ml canned sliced peaches in syrup1⅔ cups canned sliced peaches in syrup630 g canned sliced peaches in syrup600 ml canned sliced peaches in syrup2½ cups canned sliced peaches in syrup. Do not drain them; the syrup is what makes the sorbet soft.
- Cut any large peach slices in half so they sit under the syrup in the tubpint.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
- If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.
To serve: Serve as it is, or with a few fresh raspberries.
Tips
- A standard can is about right for a 473 ml16 oz tubpint. For a 709 ml24 oz tubpint, use one and a half cans.
- Peaches in heavy syrup spin softest. Fruit packed in juice works but usually needs a Re-spin.
- The same trick works with canned pears, apricots or mandarin segments in syrup.
Texture not right? Find the fix in Texture help.
Why it works
The syrup already holds the sugar a sorbet needs, and the fruit adds fiber and pectin for body. Frozen together, they make a block the machine shaves into a soft, smooth sorbet.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 227 kcal, 2 g protein341 kcal, 3 g protein (709 ml24 oz). No common allergens in the ingredients.
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