Peach Sorbet Recipe
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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, 0mg sodium, 27g carbohydrate (0g sugars, 3g fiber), 1g protein Diabetic Exchanges: 1 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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noodle192000 54780
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."

econsuelo 83910
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."

bbheart 103770
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."

Debity 62608
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"

cjbrunick 135046
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."

JudyDela 141770
Reviewed Jun. 4, 2009

"I used 6 packets of Stevia all Natural Herb for sweetener, 6 peaches, 1 cup of water and was really good, not sure of the calorie count but can not be high. Turned out great!"

ccd548 83904
Reviewed Jun. 4, 2009

"Anyone know if sugar substitute can be used successfully...? diabetic and need to cut the carbs"

lamgraves 147768
Reviewed Jun. 1, 2009

"I can't wait to try this. I received an ice cream maker as a gift and have not had a chance to try it out yet. I think I've just found the recipe I need. Thx"

meme4beach 114742
Reviewed May. 28, 2009

"wonderful I used fresh peaches from the grocery store if they had been fresh grown riper it would have been even yummier"

skbastian 105989
Reviewed May. 28, 2009

"For sweeter sorbet, after the mixture cools, use a packet of Stevia to up the sweetness without adding calories."

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