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Peach Slush to Freeze THM-E

Course Dessert
Cuisine American
Servings 48


  • 12 pounds firm peaches or 1/2 basket
  • 1/2 cup THM Gentle Sweet
  • 1/2 teaspoon THM Stevia
  • 2 teaspoons THM Apricot Extract
  • 2 teaspoons Ascorbic Acid


  1. Wash peaches thoroughly to remove the fuzz. Cut peaches in half and remove the seed. Peel peaches with a potato peeler. Dice peaches--I use my Princess House Food Chopper. Combine peaches, Gentle Sweet, Stevia, Apricot Extract, and Ascorbic Acid in a large bowl. Allow it to set for 15 minutes. Freeze in individual containers. Approximately 48 1/2 cup

Recipe Notes

I put these containers of frozen peaches in lunches. By noon they are slushy and ready to eat.
Ascorbic Acid helps to prevent the fruit from turning brown.