You know those desserts that just taste exactly like summer? This is one of them. The first time I made this peach sorbet, I kinda stumbled into it on a super hot day. Honestly, the best part was just slicing the peaches; my whole kitchen started to smell incredible. The reason I keep coming back to this recipe is because it’s just so easy, and the flavor you get from the fresh peaches is unreal. The biggest thing I learned? You have to get the fruit mix super cold before you do anything else. It’s the only way it gets that smooth, creamy thing going on.

Here’s What You’ll Need for the Peach Sorbet

Okay, ready to make this? You probably have most of the stuff already. It’s a really simple list for a great peach sorbet.

4 cups of ripe peaches, pitted and sliced (around 8-10 peaches, depending on their size)

1/2 cup of regular sugar (if your peaches are already super sweet, you might use a little less)
1/4 cup of water

1 tablespoon of fresh lemon juice (the bottled stuff is not the same, please use a real lemon!)
A tiny pinch of salt (I know it seems weird for a sweet recipe, but it makes the fruit taste more like itself)

Optional: a couple of mint leaves to make it look nice at the end

My Step-by-Step for Nailing This Sorbet

Step 1: Prep the Peaches

First thing, wash your peaches. So, first decision: to peel or not to peel. If you want it perfectly smooth, you gotta peel them. A quick trick for that is to drop them in boiling water for maybe 30 seconds, then pull them out and stick them in a bowl of ice water. The skins slide right off. After that, just slice ’em up and toss the pits.

Step 2: Blend It

Get your blender out and throw in the sliced peaches, sugar, water, lemon juice, and that pinch of salt. Turn it on and just let it go until it’s totally blended. You’ll be left with this bright orange puree. If you want to be a real perfectionist, you can pour it through a small strainer to catch any last bits of skin, but you don’t have to.

Step 3: Chill It Down

Pour that peach mix into a bowl, cover it, and let it sit in the fridge for at least 4 hours. For real, though, overnight is best if you can stand the wait. I’m serious about not skipping this. It’s the difference between a scoopable sorbet and a block of sweet ice.

Step 4: Churn It (or Don’t)

If you’ve got an ice cream maker, now’s the time to break it out. Just pour the cold mixture in and let the machine do its job. It’s usually done in about 20-25 minutes when it looks like thick soft-serve.

No ice cream maker? Here’s the manual labor method: Don’t sweat it. Pour the mix into something shallow like a brownie pan and put it in the freezer. In about two hours, pull it out. You’ll see it’s frozen around the edges. Take a fork and just scrape and mash it all up. Break up all the ice crystals. Stick it back in and do the same thing every 30-45 minutes a few more times. Yeah, it’s a bit of a workout, but it works!

Step 5: The Final Freeze

Spoon your finished peach sorbet into a container with a lid. It needs a couple more hours in the freezer to really firm up. When you’re ready to serve it, let it sit on the counter for five or ten minutes first, otherwise it’s hard as a rock to scoop. If you have some mint, a leaf on top looks pretty cool.

Recipes You May Like

Tropical Mango Cheesecake Recipe

Why You Should Bother Making This

I’m not trying to be dramatic, but I make this peach sorbet all the time in the summer. It’s light, it’s not too sweet, and it’s just really refreshing. It’s also dairy-free, which is a nice bonus. People are always so impressed when I make it, and they think it’s way more complicated than it is. So if you make it, for real, let me know how it went in the comments. I actually love reading them. Hope you dig it!

8 servings

Peach Sorbet

Prep Time: 15 minutes

Additional Time: 5 hours 30 minutes

Total Time: 5 hours 45 minutes

A super simple and refreshing homemade sorbet made with fresh peaches. The perfect dairy-free summer treat you can make with or without a machine.

Ingredients

4 cups ripe peaches pitted and sliced
1/2 cup sugar
1/4 cup water

1 tablespoon fresh lemon juice
a tiny pinch of salt

Instructions

Step 1

first wash your peaches. if you want super smooth sorbet you should peel them. an easy trick is to dunk them in boiling water for 30 seconds then in ice water the skins slide right off. then just slice them up and ditch the pits

Step 2

toss everything the peaches sugar water lemon juice and salt into a blender. blend it until its totally smooth. if you want it perfect you can strain it but you dont have to

Step 3

pour the mix into a bowl and cover it. let it chill in the fridge for at least 4 hours. overnight is even better. dont skip this part it makes a huge difference

Step 4

if you have an ice cream maker just pour the cold mix in and let it run for about 20-25 minutes until it looks like soft-serve. if you dont have one pour the mix into a shallow pan and freeze it. every 45 minutes or so take it out and scrape it all up with a fork. do this a few times until its frozen

Step 5

put the finished sorbet in a container with a lid and freeze for another 2 hours to get it nice and firm. let it sit on the counter for a few minutes before you scoop it

Notes

using really ripe and juicy peaches will give you the best flavor

you can store this in the freezer for up to a month just make sure the container is airtight
if it gets too hard just let it sit out for 10-15 minutes before serving

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 79Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 20gFiber: 1gSugar: 19gProtein: 1g

There are no reviews yet. Be the first one to write one.