Go Back

Peach Sorbet

Peach sorbet is a luminous golden-peach frozen dessert made from ripe summer peaches, simple syrup, and fresh lemon. Blend smooth, strain for a silky texture, churn until icy, then freeze until firm for easy scooping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Peach Sorbet Base
  • 4 cup fresh ripe peaches Peeled and diced; use very ripe peaches for maximum sweetness.
  • 0.75 cup granulated sugar Adjust sweetness only if your peaches are very tart.
  • 0.25 cup water Used to make a quick simple syrup.
  • 2 tbsp lemon juice Adds brightness and helps flavor pop.
  • 0.25 tsp vanilla extract Optional but adds rounded aroma.
  • 0.25 tsp salt A pinch to balance sweetness.

Equipment

  • 1 sheet pan
  • 1 ice cream maker

Method
 

Make simple syrup
  1. Combine the granulated sugar and water in a saucepan and heat over medium until the sugar dissolves, about 3-5 minutes with occasional stirring.
  2. Remove the saucepan from heat and cool completely, until the syrup is room temperature.
Blend sorbet mixture
  1. Add the diced fresh ripe peaches to a blender and pour in the cooled simple syrup, then blend until smooth, about 45-60 seconds.
  2. Blend in the lemon juice, vanilla extract, and salt until fully incorporated and the mixture looks uniform and silky.
Strain for smooth texture (optional)
  1. Strain the blended peach mixture through a fine mesh sieve for a very smooth sorbet, using a spoon to press it through.
  2. If you prefer texture, skip the straining step and keep the mixture as-is.
Chill, churn, and freeze
  1. Transfer the peach mixture to a container and refrigerate until very cold, at least 2 hours.
  2. Pour the cold mixture into an ice cream maker and churn until thickened and icy, 20-25 minutes.
  3. Transfer to a freezer-safe container and freeze at least 2 hours until firm enough to scoop.

Notes

For the brightest flavor, use peaches that smell fragrant and yield slightly to gentle pressure. Chill the mixture until very cold for faster, smoother churning; it can be refrigerated up to 24 hours before churning. Freeze the finished sorbet up to 2 weeks for best scoop quality (no need to thaw long—let sit 3-5 minutes for easier scooping). Dairy-free by default; if you want it extra creamy without dairy, blend an additional 1/2 cup frozen peaches and churn slightly longer to boost body.