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Peach Sorbet

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A refreshingly light, dairy-free peach sorbet that captures peak-season peaches in a smooth, icy treat perfect for hot summer days.

Ingredients

Scale
  • 4 cups (about 5 large) ripe peaches, peeled, pitted, and sliced
  • 3/4 cup (150 g) granulated sugar
  • 2 Tbsp fresh lemon juice (about 1 lemon)
  • 1/8 tsp fine sea salt
  • 1 Tbsp light corn syrup or 1 tsp vodka (optional, for softer texture)

Instructions

  1. Make simple syrup: In a small saucepan combine the sugar with 1/2 cup water. Bring to a simmer, stirring just until the sugar dissolves. Remove from heat and cool to room temperature.
  2. Purée fruit: Add peaches, cooled syrup, lemon juice, salt, and (if using) corn syrup/vodka to a blender. Blend until completely smooth.
  3. Chill: Cover and refrigerate the purée 1 hour, or until thoroughly cold (this improves texture).
  4. Churn: Pour the chilled mixture into an ice-cream maker and churn according to the manufacturer’s directions (≈20 minutes) until it reaches a soft-serve consistency.
  5. Ripen: Transfer sorbet to a freezer-safe container, press plastic wrap onto the surface, and freeze at least 2 hours to firm up.
  6. Serve: Let the sorbet stand 5 minutes at room temperature before scooping for the silkiest texture.

Notes

  • No ice-cream maker? Pour the chilled purée into a shallow pan, freeze, and scrape with a fork every 30 minutes until fluffy (about 3 hours).
  • Leave some peach skins on for a pinker hue and extra fiber.
  • Taste your peaches—very sweet fruit may need less sugar; tart fruit may need a tablespoon more.
  • Corn syrup or vodka lowers the freezing point, keeping the sorbet scoopable without adding much sweetness or flavor.

Nutrition

Keywords: peach sorbet, frozen dessert, vegan, dairy-free, summer peaches

Find it online: https://zesticook.com/peach-sorbet/