Peach Sorbet Recipe

There’s nothing like homemade peach sorbet when you’ve got ripe summer peaches on hand. Unlike store-bought versions that can taste artificial, this one’s pure fruit flavor really comes through.

The natural sweetness of peak-season peaches means you don’t need much added sugar, and the smooth texture comes from properly straining the puree. It’s refreshing without being icy, and the color is gorgeous. Make this when peaches are at their ripest – usually July through August in most places. It’s perfect for hot afternoons or as a light dessert after a heavy meal.

What you need for Peach Sorbet

How to make Homemade Peach Sorbet

This sorbet really shines when you use perfectly ripe, fragrant peaches – you know, the kind that are a bit soft when you give them a gentle squeeze and smell amazing. Here’s how I make it:

1. Start by peeling the peaches. I find it’s easiest to cut a small X on the bottom of each peach, then drop them in boiling water for about 30 seconds. Transfer them immediately to an ice bath – the skins will slip right off with just a gentle tug. Once peeled, chop them into rough 1-inch chunks. Don’t worry about being too precise here.

2. In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar completely dissolves and the mixture turns clear – this usually takes about 3-4 minutes. You’ll know it’s ready when you can’t see any sugar granules when you tilt the pan.

3. Add your chopped peaches to the sugar syrup, along with the salt and corn syrup. The corn syrup might seem fussy, but it really helps prevent those annoying ice crystals from forming later. Let this mixture come to a gentle simmer, then reduce the heat to low and cook for about 5 minutes, stirring occasionally. You want the peaches to soften but not turn to mush.

4. Remove from heat and stir in the lemon juice. The mixture should taste slightly too sweet at this point – don’t worry, it’ll be perfect once frozen.

5. Let the mixture cool for about 15 minutes, then blend until completely smooth. I use an immersion blender, but a regular blender works great too. If your peaches were a bit stringy, strain the puree through a fine-mesh sieve.

6. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. The mixture needs to be really cold before churning – I usually give the bowl a quick stir and if it feels at all warm, I let it chill longer.

7. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions. It usually takes about 20-25 minutes – you’re looking for a soft-serve consistency. The sorbet should hold its shape when scooped but still be slightly soft.

8. Transfer to a freezer container, press a piece of parchment paper directly on the surface (this prevents ice crystals), and freeze until firm, about 4 hours. Let it sit at room temperature for about 5 minutes before scooping – it’ll be much easier to serve.

Peach Sorbet

Peach Sorbet

A sweet and refreshing peach sorbet made with ripe peaches, a hint of lemon, and a touch of sweetness. Smooth, fruity, and perfect for summer!

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Prep Time 45 minutes mins

Cook Time 10 minutes mins

Cooling and chill time 8 hours hrs

Total Time 8 hours hrs 55 minutes mins

Servings 1 quart

Ingredients

  

• 4 cups ripe peaches peeled and chopped
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons light corn syrup

Instructions

 

• Start by peeling the peaches. I find it’s easiest to cut a small X on the bottom of each peach, then drop them in boiling water for about 30 seconds. Transfer them immediately to an ice bath – the skins will slip right off with just a gentle tug. Once peeled, chop them into rough 1-inch chunks. Don’t worry about being too precise here.
• In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar completely dissolves and the mixture turns clear – this usually takes about 3-4 minutes. You’ll know it’s ready when you can’t see any sugar granules when you tilt the pan.
• Add your chopped peaches to the sugar syrup, along with the salt and corn syrup. The corn syrup might seem fussy, but it really helps prevent those annoying ice crystals from forming later. Let this mixture come to a gentle simmer, then reduce the heat to low and cook for about 5 minutes, stirring occasionally. You want the peaches to soften but not turn to mush.
• Remove from heat and stir in the lemon juice. The mixture should taste slightly too sweet at this point – don’t worry, it’ll be perfect once frozen.
• Let the mixture cool for about 15 minutes, then blend until completely smooth. I use an immersion blender, but a regular blender works great too. If your peaches were a bit stringy, strain the puree through a fine-mesh sieve.
• Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. The mixture needs to be really cold before churning – I usually give the bowl a quick stir and if it feels at all warm, I let it chill longer.
• Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions. It usually takes about 20-25 minutes – you’re looking for a soft-serve consistency. The sorbet should hold its shape when scooped but still be slightly soft.
• Transfer to a freezer container, press a piece of parchment paper directly on the surface (this prevents ice crystals), and freeze until firm, about 4 hours. Let it sit at room temperature for about 5 minutes before scooping – it’ll be much easier to serve.