Peach-Strawberry Sorbet (Vegan)


Strawberries have been my favorite fruit since childhood, and C loves peaches, especially the huge Angelus peaches that we get at the farmers market. This recipe is a gift from the two of us to you all for Valentine’s Day. Even though it’s a bullshit capitalist holiday that hinges on expressing love by either participating in socially sanctioned, exploitative expressions of heteronormativity or by equally problematic mocking thereof, I urge you to use this opportunity for the radical act of loving yourself.


Queer love that rejects homonormativity is revolutionary, queer self-love is radical. It does not shame, it does not hurt, it rejects toxic masculinities. It does not dishonor others, it does not mock, it is whole and complete of its own accord, it needs no roadmap. Love does not delight in evil but rejoices with the truth. We must protect others, we must trust others, we must hope, we must persevere. Our love must not fail our community. But where there are internalized phobias, we will educate ourselves; where there is hate speech, our actions and words will be louder; where there is knowledge, we will plant it so the seeds become a flower, our radical love will be carried on the wind to bloom in new places. (1 Queerinthians 13:4-8)

Just Me and Allah: A Queer Muslim Photo Project

“Sugar in a Pie” by Erin McKeown (purchase here)

Sophie LaBelle’s “Ultra Chicken Fun-Time Super Special!” comic

I used fruit I had from frozen the Seattle Farmers’ Market this summer, so I didn’t have to spend more time chilling the puree. If using fresh fruit, use the same amount ingredients and chill for 2-3 hours after blending. (See “Reference.”)


Peach-Strawberry Sorbet

Yields 4 cups/1 quart/940 mL sorbet

Total: ~16-24 hours (freezing freezer bowl)
Prep: ~5 minutes
Running the ice-cream maker: ~20 minutes
Inactive: ~2.5 hours


2 cups sliced frozen strawberries, partially thawed and drained
8 cups chopped frozen peaches, partially thawed and drained (skin on is fine)
2 tsp lemon juice
1 cup sugar
1/4 tsp kosher salt


Ice-cream maker (I use a Cusinart)
Silicon spatula
Optional: strainer


*Before you start: follow the instructions for cooling your ice-cream maker basin. We usually make our ice cream mixture and cool it overnight while we freeze the freezer bowl (~16-24 hours) prior to making the ice cream; in this case, I’m working with partially thawed fruit, so there’s no additional refrigeration time.

  1. In a blender, puree the peaches and strawberries until smooth; add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.

  2. Optional: strain purée to remove seeds.
  3. Churn sorbet in ice-cream maker according to manufacturer’s instructions; mine is for 15-20 minutes. Transfer sorbet to freezer to firm up for 2-3 hours before serving.

Max Falkowitz, “The Science of the Best Sorbet,” Serious Eats.
—. “Strawberry Sorbet Recipe.”
—. “Easy Peach Sorbet Recipe.”

3 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.