Peach Sorbet
Peach sorbet turns a bowl of ripe summer peaches into one of the easiest frozen desserts you'll ever make. It only takes a handful of ingredients, and the natural sweetness of the peaches does most of the work for you. This version uses the classic simple syrup method, the same technique you'll find behind most traditional sorbets at a good scoop shop. It's completely dairy free, bright with fresh lemon juice, and it tastes like summer in a bowl.
Equipment
- Ice cream maker
- High-speed blender or food processor
- Small saucepan
- Fine-mesh strainer
- Freezer-safe loaf pan or airtight container
- Cutting board and paring knife
- Cuisinart Automatic Ice Cream Maker Recommended
- Vitamix High-Performance Blender Recommended
- USA Pan Loaf Pan Recommended
- OXO Citrus Juicer Recommended
Ingredients
- 3 pounds ripe peaches about 6 to 7 medium peaches, peeled, pitted, and sliced
- 3/4 cup granulated sugar 150g
- 1/2 cup water 120ml
- 2 tablespoons fresh lemon juice 30ml
- 1/8 teaspoon fine sea salt
- 1 tablespoon light corn syrup optional, for a smoother, scoopable texture
Instructions
- Combine the sugar and water in a small saucepan set over medium heat. Stir occasionally until the sugar has fully dissolved, about 3 to 4 minutes. Bring the mixture to a gentle simmer, then remove it from the heat. If using, stir in the corn syrup. Let the syrup cool to room temperature.
- While the syrup cools, bring a pot of water to a boil and prepare a bowl of ice water on the side. Score a small X on the bottom of each peach, then drop them into the boiling water for 30 to 45 seconds. Use a slotted spoon to transfer the peaches straight into the ice water. Peel, halve, and remove the pits, then roughly chop the flesh into chunks.
- Add the chopped peaches, cooled sugar syrup, lemon juice, and salt to your blender or food processor. Blend on high until completely smooth, scraping down the sides once or twice as needed. For an extra silky texture, pour the puree through a fine-mesh strainer to remove any remaining fibers.
- Pour the strained puree into a bowl and cover it with plastic wrap, pressing the wrap directly against the surface. Refrigerate for at least 2 hours, or until completely cold.
- Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer's instructions, usually 20 to 25 minutes, until the sorbet reaches a soft-serve consistency. If you don't own an ice cream maker, pour the base into a shallow freezer-safe dish and freeze it, whisking vigorously every 30 minutes for the first 3 hours to break up ice crystals.
- Transfer the churned sorbet into your loaf pan or an airtight container, smoothing the top with a spatula. Cover and freeze for at least 4 hours, or until firm enough to scoop. Let the sorbet sit at room temperature for 5 minutes before scooping if it's frozen very solid.
Notes
- Use the ripest peaches you can find, since underripe fruit will taste dull and less sweet once frozen.
- Chill the base thoroughly before churning for the smoothest texture.
- Don't skip the lemon juice; it balances the sweetness and keeps the flavor bright.
- Freeze your loaf pan ahead of time so the sorbet firms up faster once churned.
- Add a splash of vodka or peach liqueur if you'd like a slightly softer scoop, since alcohol lowers the freezing point.
- You can use frozen peaches when fresh ones aren't in season. Thaw them slightly first so your blender can process them more easily.
- Store in an airtight container with a piece of parchment or plastic wrap pressed directly against the surface. Keep it in the back of the freezer where the temperature stays most consistent.
- It will keep well for up to 2 weeks, though texture is best within the first week.
- Avoid refreezing sorbet that has fully melted, as it will turn icy and grainy.
- For a different flavor, add fresh raspberries, blackberries, basil, or mint leaves to the blender.
Nutrition
Serving: 1BowlCalories: 120kcalCarbohydrates: 31gProtein: 1gSodium: 35mgPotassium: 190mgFiber: 2gSugar: 28gVitamin A: 6IUVitamin C: 10mgCalcium: 1mgIron: 2mg
Tried this recipe?Let us know how it was!