Peach Sorbet Recipe
Peach Sorbet Recipe photo by Taste of Home

Peach Sorbet Recipe

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"Since moving to an area where fresh peaches are plentiful, I've made this frosty treat frequently," writes Mary Dixson of Decatur, Alabama. "It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this when they might decline a slice of cake or pie."
TOTAL TIME: Prep: 15 min. Process: 20 min. + freezing
MAKES:3 servings
TOTAL TIME: Prep: 15 min. Process: 20 min. + freezing
MAKES: 3 servings


  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 4 medium ripe peaches, peeled and sliced

Nutritional Facts

1/2 cup: 104 calories, 0g fat (0g saturated fat), 0mg cholesterol, trace sodium, 27g carbohydrate (0g sugars, 3g fiber), 1g protein Diabetic Exchanges:1-1/2 fruit


  1. In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
  2. Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Yield: 3 servings.
Originally published as Peach Sorbet in Quick Cooking July/August 2004, p17

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Reviewed Sep. 2, 2013

"I made this as written the first time, but then substituted peaches for three very large peacharines the second time and it was heavenly either way."

Reviewed Jul. 7, 2011

"Excellent recipe. Although I would recommend doubling it up since it tastes so delicious you'll have spoons and bowls fighting you for a share. I put it in my Kitchenaid Ice Cream Maker for 22 minutes. The last 3 minutes I tossed in some small bits of peach that I'd cut up beforehand. I like the different textures: smooth peach sorbet and then biting down on a piece of ripe peach."

Reviewed Jun. 12, 2009

"This sound like how you make sherbet. This is a little way How I make sherbet. But I don't make a syrup. I just put all ingredient in a blend and blend unti smooth, freeze for 1 to 2 hours, whip it with a fork then freezn until hard. You may not need to use alot sugar. it depend on how sweet the fruits is."

Reviewed Jun. 7, 2009

"Since we don't have GOOD fresh peaches yet, I tried it with both canned and frozen peaches (store bought). The frozen, even with a little extra sugar, wasn't as good as I had hoped. The canned tasted better but then did taste like canned peaches...decreased sugar by half. Can't wait til the real thing is at the farmer's market"

Reviewed Jun. 4, 2009

"I made the Peach Sorbet and it was quite good in spite of the fact that peaches in our area aren't the greatest yet. I'll make it again later in the summer. I did add Splenda along with the sugar."

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