Perfect Peach Sorbet is a refreshing and fruity treat that highlights the sweet, juicy flavor of ripe peaches. It’s light, cool, and wonderfully smooth, making it a perfect way to enjoy the taste of summer any time of year. The sorbet has just the right balance of sweetness and tanginess, with a vibrant peachy color that makes it as inviting to look at as it is to eat.
I love making this sorbet when peaches are in season because it really brings out their natural flavor. One thing I always do is use fully ripe peaches — that extra sweetness and softness makes all the difference. Plus, since sorbet is dairy-free, it feels extra fresh and clean on the palate. Whenever I serve this to friends, they’re always surprised at how simple yet delicious it tastes.
My favorite way to enjoy this sorbet is straight from the freezer on a hot day, but it also makes a lovely palate cleanser between courses or a light dessert after a heavy meal. Sometimes I like to add a sprig of fresh mint or a squeeze of lemon juice on top for a little extra zing. It’s such an easy and satisfying dessert that almost everyone I know loves it.
Key Ingredients & Substitutions
Peaches: Ripe peaches are the star here. They give the sorbet its sweet and juicy flavor. If peaches aren’t in season, you can use frozen peaches—just thaw them first. For a twist, try substituting nectarines, which work well too.
Sugar & Water (Simple Syrup): This balances the tartness and makes the sorbet smooth. You can swap white sugar with honey or agave syrup but add less because they’re sweeter. Make sure the syrup cools before mixing.
Lemon Juice: Lemon juice adds a hint of tang to brighten the peach flavor. Fresh is best, but bottled lemon juice works in a pinch. If you want less tartness, reduce the amount slightly.
Vanilla Extract (Optional): Vanilla adds depth and warmth to the sorbet. It’s optional but gives a nice flavor boost. If you don’t have vanilla, a small pinch of cinnamon can be an interesting alternative.
How Can You Peel Peaches Easily for This Sorbet?
Peeling peaches can be tricky because of their fuzzy skin, but blanching helps a lot:
- Score a small “X” at the bottom of each peach.
- Drop them in boiling water for about 30 seconds.
- Immediately transfer to ice water to cool—this stops cooking and loosens the skin.
- The skins should slip right off with gentle pressure.
This method saves time and keeps the peach flesh intact, which is key for smooth sorbet. You can also use a vegetable peeler if your peaches are very firm, but blanching works best for ripe ones.
Equipment You’ll Need
- Ice cream maker – this is key for churning the sorbet to a smooth, creamy texture without ice crystals.
- Blender or food processor – perfect for pureeing the peaches until silky.
- Small saucepan – you’ll use this to make the simple syrup; its size makes heating sugar and water easy.
- Fine mesh sieve (optional) – helps remove any pulp or fibers for an ultra-smooth sorbet.
- Airtight container – essential for freezing and storing your sorbet without absorbing odors.
Flavor Variations & Add-Ins
- Add fresh mint leaves while blending for a cool, refreshing twist that balances sweetness.
- Stir in finely chopped fresh ginger for a little spicy warmth that pairs well with peach.
- Swap half the peaches with fresh raspberries or strawberries to add a berry flavor and beautiful color.
- Mix in a splash of bourbon or peach liqueur before churning for an adult version with a subtle kick.
Perfect Peach Sorbet
Ingredients You’ll Need:
For the Sorbet:
- 4 ripe peaches, peeled, pitted, and chopped (about 4 cups)
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients and make the simple syrup, plus 1-2 hours chilling time before churning. Churning takes around 20-25 minutes, and then the sorbet needs at least 4 hours in the freezer to firm up. All together, allow about 6-7 hours including freezing, but most of that is hands-off time.
Step-by-Step Instructions:
1. Make Simple Syrup
Combine sugar and water in a small saucepan. Warm over medium heat, stirring now and then, until the sugar dissolves completely. Take off the heat and let it cool fully.
2. Prepare the Peaches
While the syrup cools, peel the peaches easily by scoring an “X” on the bottom of each. Drop them into boiling water for 30 seconds, then transfer right away to ice water. The skin will slip off smoothly. Pit and chop the peaches after peeling.
3. Blend and Mix
Put the chopped peaches, cooled syrup, lemon juice, vanilla extract, and a pinch of salt into a blender or food processor. Blend until you get a smooth puree. For a really silky sorbet, strain this mixture through a fine sieve to remove any pulp or fibers.
4. Chill the Mixture
Place the peach puree in the refrigerator for 1 to 2 hours to chill well — this helps the sorbet freeze more evenly.
5. Churn and Freeze
Pour the chilled mixture into your ice cream maker and churn according to the machine’s instructions, usually around 20-25 minutes, until it has a soft-serve texture. Transfer to an airtight container and freeze for at least 4 hours until firm.
6. Serve and Enjoy
Scoop the peach sorbet into bowls or cones. For a pretty touch, garnish with a fresh mint leaf or a thin slice of peach. Serve immediately and enjoy a refreshing, fruity treat!
Can I Use Frozen Peaches for This Sorbet?
Yes, frozen peaches work great! Just be sure to thaw them completely and drain any excess liquid before blending to avoid a watery sorbet.
What If I Don’t Have an Ice Cream Maker?
No worries! Pour the mixture into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals until smooth and firm. This may take a few hours.
How Should I Store Leftover Sorbet?
Keep any leftovers in an airtight container in the freezer for up to one week. Let it soften a few minutes at room temperature before scooping for best texture.
Can I Adjust the Sweetness of the Sorbet?
Definitely! Taste your puree before chilling and add more sugar or lemon juice as needed to balance sweetness and acidity to your liking.
