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White Peach and Rose Sorbet

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Hey guys. How was your weekend? Obviously I was laying low. The most exciting part was that Pete went and picked up a little scooter for me. Then the girls decorated it with a bunch of bows.

As silly as it is- I have to admit that when we took it to the grocery store on Sunday (so I could get out of the house) I could like work up a little speed in the aisles and it was fun- like I was grinning when no one could see me. It felt like being a kid.

Also the scooter let me make this for about the 10th time for dinner on Saturday. Still love it and everyone that eats it loves it too. My other highlight was watching funny movies on Sunday (to the tune of the 40 Year Old Virgin). My doctor said my homework is to watch funny movies so I don’t get depressed. I can’t tell if that is depressing advice in itself!? I mean, I wasn’t planning to get depressed? I’m just planning to ignore the fact that I can’t walk and really start paying attention in about a month.

In the mean time I am just reading a lot. Oh and watching stupid movies- any favorites that I have to watch?? Also- thank goodness, I have had lots of work to do which keeps me busy. And some of that delicious work has been nibbling spoonfuls of this delicious sorbet that I made last weekend.

The subtle sweet flavors of the peach and the rose are so lovely together and the pale pink color is just so, so pretty. My little girls went nuts for it and it’s especially pretty if you sprinkle some fresh rose petals on top (they are edible). I hope you love this sweet and easy recipe!


Recipe: White Peach and Rose Sorbet


  • 4 cups white peaches, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons rose water
  • 1 cup sugar
  • ½ cup water
  • 2 tablespoons lemon juice
  • rose petals for garnish


  1. In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.
  2. Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.
  3. Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.
  4. Scoop and serve.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 8

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