Peach Sorbet and Waffle Cones

By Anita Chu of Dessert First

Some of the best things about a warm summer day are biting into a ripe fruit freshly picked from the tree or cooling down with an ice cream cone. You can enjoy both of these things with this fresh peach sorbet in a crisp waffle cone. And this simple and delicious hot weather treat is completely vegan. 

Fruit sorbets don’t use any dairy or eggs, just water, sugar, and fruit. You get all the intensity of the fruit without it being diluted by cream or other dairy, so be sure you use the best, ripest fruit you can find since that’s what you’re showcasing. Ripe peaches should be heavily fragrant and should also give slightly when you press on them. If they are hard and firm, let them sit at room temperature for a couple days to let them ripen more.

 You don’t even need an ice cream maker for this sorbet, which makes this one of the easiest frozen summer treats possible. The sugar and the addition of the kirsch help keep the pureed fruit from freezing solid. It’s still best to eat the peach sorbet within a couple of weeks for the best texture, as it will get harder and icier the longer it stays in the freezer. 

Just let the sorbet sit for a few minutes at room temperature before scooping out to enjoy.

You do need a waffle cone or pizzelle maker for the waffle cones, but it’s a relatively inexpensive and worthwhile investment. The waffle cones use ground flaxseed as a replacement for the eggs typically used in waffle cone batter. Combined with water, ground flaxseed and water forms a gelatinous mixture that works to bind ingredients together very similar to eggs. You can also use ground chia seed as well. The waffle cones come out crisp, golden, and sweetly buttery, a perfect vessel for ice cream. Don’t miss out on making this ultimate summer indulgence.

Peach Sorbet

• 2 pounds ripe peaches

• 2/3 cup sugar

• 1 teaspoon kirsch

• 1 teaspoon lemon or lime juice

• Pinch of salt

1. Wash, pit and cut peaches into small pieces. 

2. Combine peach pieces, sugar, kirsch, lemon juice, and salt in a food processor. Puree until combined and smooth. 

3. Strain into a shallow container, cover, and freeze overnight until firm.

 Waffle Cones:

• 2 tablespoons ground flax seeds

• 6 tablespoons water

• 2/3 cup sugar

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• 1 ¼ cups all-purpose flour

• 1 teaspoon baking powder

• 5 tablespoons vegan butter, melted

1. Whisk ground flax seeds and water together in a medium bowl and let sit for a few minutes until thickened. 

2. Add the sugar, vanilla extract, and salt and whisk until combined. Add flour and baking powder and stir until combined. Add in the melted vegan butter and stir until fully combined and thick.

3.  Heat the waffle maker or pizzelle iron. Brush plates with some oil. 

4. Spoon 2 tablespoons of batter into the center of the iron. Cook per manufacturer’s instructions, until golden brown. 

5. Remove and quickly shape around a cone form. Let finish cooling on wire rack.

---