Peach Sorbet

A silky-smooth peach sorbet captures the pure essence of summer stone fruit—light, fragrant, and refreshingly cool. With just a handful of ingredients and minimal active time, this frozen dessert is the perfect way to showcase juicy peaches at their peak.

Why You’ll Love This Recipe

• Pure peach flavor. No dairy or eggs obscure the fruit’s natural sweetness.

• Effortless preparation. A quick simmer and a churn are all that stand between you and a gourmet dessert.

• Naturally gluten-free and vegan. An inclusive treat suitable for most dietary needs.

• Make-ahead friendly. Keeps beautifully for weeks, ready when you need an elegant finale.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ lb (≈ 680 g) ripe peaches, peeled, pitted, and roughly chopped

• ¾ cup (150 g) granulated sugar

• ½ cup (120 ml) water

• 1 Tbsp freshly squeezed lemon juice

• Pinch fine sea salt

• 1 Tbsp peach liqueur or vodka (optional; improves scoopability)

Directions

1. Make a simple syrup. Combine the sugar and water in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves completely. Remove from heat and let cool to room temperature.

2. Purée the fruit. Place the chopped peaches, cooled syrup, lemon juice, and salt in a blender. Purée until completely smooth. (For maximum silkiness, strain through a fine-mesh sieve, though this is optional.)

3. Chill. Cover the purée and refrigerate until thoroughly cold, at least 4 hours or up to overnight.

4. Churn. Pour the chilled mixture into an ice-cream maker and churn according to the manufacturer’s instructions until the sorbet has the texture of soft-serve. If using, drizzle in the liqueur during the last minute of churning.

5. Firm up. Transfer the sorbet to a freezer-safe container, press a sheet of parchment directly on the surface, seal, and freeze for 3–4 hours, or until scoopable.

6. Serve. Allow the sorbet to sit at room temperature for 5 minutes before scooping to ensure a velvety texture.

Servings and Timing

Variations

• Nectarine Sorbet: Substitute peaches with ripe nectarines; no peeling required.

• Raspberry-Peach Swirl: Layer ribbons of raspberry purée between scoops before the final freeze.

• Herb-Infused: Steep a few sprigs of fresh basil or mint in the warm syrup for a subtle aromatic twist; strain before blending.

• Honey-Sweetened: Replace half the sugar with mild honey for a floral note (expect a slightly softer set).

Storage/Reheating

Store the sorbet in an airtight, freezer-safe container for up to four weeks. Press parchment or plastic wrap directly onto the surface to minimize ice-crystal formation. Sorbet does not require reheating; simply temper at room temperature for a few minutes until softly scoopable.

FAQs

Can I make peach sorbet without an ice-cream maker?

Yes. Freeze the blended mixture in a shallow pan, stirring vigorously with a fork every 30 minutes until uniformly slushy and aerated (about 3 hours).

Should the peaches be peeled?

Peeling is recommended for the smoothest texture, but you may leave the skins on if you purée thoroughly and strain.

Why add alcohol?

A small amount of alcohol lowers the freezing point, yielding a softer, more scoopable sorbet without perceptible booziness.

Can I reduce the sugar?

Sugar not only sweetens but also controls texture. Reducing it significantly can cause an icy, hard sorbet. Limit reductions to about 15 %.

How do I prevent ice crystals?

Ensure the purée is thoroughly chilled before churning, churn until airy, and press parchment directly on the surface during storage.

What if my peaches are underripe?

Underripe fruit lacks sweetness and aroma. Let peaches ripen at room temperature in a paper bag for a day or two before using.

Can I sweeten with alternative sugars?

Agave nectar or light corn syrup can replace up to half the granulated sugar; both inhibit crystallization and keep the sorbet tender.

Is lemon juice necessary?

The acid brightens flavor and balances sweetness. Omitting it can make the sorbet taste flat.

How long should I temper the sorbet before serving?

Five minutes at room temperature is usually sufficient, though very cold freezers may require up to ten minutes.

Can I double the recipe?

Yes, provided your ice-cream maker’s capacity accommodates the volume. Overfilling hampers aeration and results in a dense sorbet.

Conclusion

This peach sorbet distills summer’s ripest fruit into a refined, dairy-free dessert that dazzles with color and flavor. With minimal ingredients and straightforward technique, it is an elegant make-ahead treat that invites endless variations while remaining effortlessly refreshing

Print