Summer beckons with lazy afternoons wandering through a farmers market or stopping by a farm stand for juicy stone fruit. Peach sorbet captures that sunny, carefree feeling in a bowl (no matter the season), conjuring peak-summer flavors in a refreshing, icy treat. And with only four ingredients and a few steps, it’s an easy lift with a very covetable end result.Â
Dairy-free by design, this peach sorbet is light enough to enjoy as a refreshing snack after a day in the sun or as a much-adored dessert at a group or family gathering. It can also be used to cleanse palates between courses, if you’re planning a dinner party, or plop it on top of a similarly peachy pound cake.
Peach Sorbet Ingredients
- Sugar: Sorbet wouldn’t be sorbet without sugar, but the sweetener also lowers the mixture’s freezing point, preserving the texture and keeping it from getting icy or rock-hard in the freezer.
- Lemon juice: A little tart, lemon juice’s main function is to help accentuate the peach’s flavor. (Lemon, like salt, is great at punching up the flavors around it, from brightening up desserts to tenderizing and elevating meat.)Â
- Peaches: This fruit is the star of the show and a fragrant expression of summertime. The riper the peaches are, the sweeter they’ll be. While we prefer our peaches peeled, some people do enjoy making this recipe with the skin on.
Directions
Step 1: Make the syrup
In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until the sugar is dissolved. Cool slightly; transfer to a blender.
Step 2: Blend the mixture
Add the peaches to the syrup mixture in the blender and blend on medium-high until it’s smooth and creamy. The time this takes will vary based on your blender.
Editor’s Tip: If you don’t have a blender, you can also complete this step with a food processor.
Step 3: Make the sorbet
Fill the cylinder of the ice cream maker, and freeze according to the manufacturer’s directions (directions can vary depending on the manufacturer). Transfer your sorbet to a freezer container; cover it and freeze for four hours or until firm. Serve!Â
Peach Sorbet Variations
- Make it without an ice cream maker: No ice cream maker? No problem. You can also whip this up in a blender or food processor. Just follow steps 1 and 2 as directed, then transfer the sorbet mixture directly from the blender or food processor into a freezer-safe container. It should freeze in six to seven hours.
- Peachy keen pairings: Peaches play well with a variety of flavors, so top your sorbet with fresh fruits like strawberries, raspberries or fresh basil leaves. To sweeten it, drizzle on some honey.
How long does peach sorbet last in the freezer?
You can keep homemade peach sorbet in the freezer for two to three months, although you may see ice crystals start to form around one month. The sooner you enjoy it, the better it will be! To keep it better for longer, place plastic wrap tightly over the top of the sorbet.Â
Peach Sorbet Tips
Can you use frozen peaches in peach sorbet?
If you’re making this off-season or don’t have a chance to pick up fresh peaches, frozen peaches work just as well and should deliver the same amount of flavor, since frozen fruit is frozen at its peak of freshness.
Can I use a different citrus instead of lemon juice?
Definitely! Try orange juice or lime juice in your peach sorbet instead; they’ll each lend a slightly different flavor.
What should I freeze and store my sorbet in?
You can keep your sorbet in an airtight plastic container or a glass loaf pan. The sorbet will store most successfully, and be easier to scoop, in a more shallow container.
How can I quickly peel my peaches?
If peach-peeling is holding up the process, try our go-to blanching method for peeling peaches. After placing them in boiling water and an ice water bath, their peels should come off quickly.
