Peachy Sorbet Cake – a delicious recipe with peaches, lemon juice, water, sugar, Nilla wafers, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain peaches, reserve liquid.
2
Reserve 14 peaches.
3
Blend remaining peach slices and lemon juice in electric blender until smooth; set aside.
4
Add water to reserve syrup to make 1 1/2 c. Heat syrup and 1 cup sugar to boiling.
5
Boil 2 minutes, stirring occasionally; cool.
6
Finely roll 42 wafers.
7
Combine crumbs, remaining sugar and margarine; press into bottom of greased and waxed paper lined round pan.
8
Stand remaining wafers around edge of pan; freeze.
9
Stir peach mixture into syrup; pour into prepared crust.
10
Freeze several hours.
11
Place reserved peach slices on cake.
12
Freeze overnight.
13
Remove from pan to plate; let stand for 15 minutes before serving.
237
kcal
Calories
62
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (16 oz.) cans sliced peaches in light syrup, 1/4 c. lemon juice, water, 1 c. plus 2 Tbsp. sugar, and more.
Yes, Peachy Sorbet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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