Close this search box.

Peach Wineberry Sorbet

Special Equipment

  • 8 by 4-inch or 9 by 5-inch metal loaf pan 



  • 4 cups frozen sliced peaches 
  • 2 cups frozen wineberries 
  • 1 ½ cups pure cane sugar 
  • Juice of 1 Meyer lemon 
  • 2 tablespoons amaretto liqueur 
  • 1 teaspoon almond extract


  1. Line a metal loaf pan with parchment paper. 
  2. In a food processor, combine the peaches, wineberries, sugar, lemon juice, amaretto, and almond extract and puree until very smooth, scraping down the sides as needed. 
  3. Pour the puree into the prepared pan. Lay a sheet of plastic wrap directly over the surface of the puree, making sure little air can get through. 
  4. Place the sorbet in the freezer for at least 4 hours (it’s ready to serve when it is firm enough to scoop) or up to 1 month. 

About the Author

Chrissy Tracey is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space. She is the first vegan chef to be featured on Bon Appétit’s Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in EpicuriousFarm Sanctuary MagazineVeg News, and the Vegan Review. She has also been showcased on the Bon Appétit Food People podcast and NPR’s Seasoned. Tracey was listed in Connecticut Magazine‘s 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based pop ups and private events. 

You may also like…

This light citrusy spritz cocktail has been popping up all along the coast over the past decade, particularly in Sicily.
Purslane Salad recipe from Chrissy Tracey's cookbook, Forage & Feast
This rigatoni pasta is inspired by the volcanic island of Stromboli in the Aeolian Islands and its fiery unpredictable nature.