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Peach Sorbet

"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

Ingredients

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

Directions

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

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Reviews

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Average Rating:
  • noodle192000
    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
    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
    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
    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
    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
    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
    Jun 4, 2009

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

  • lamgraves
    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
    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
    May 28, 2009

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