Peach Sorbet

I make this Peach Sorbet when I crave a cool, silky dessert that truly tastes of ripe summer peaches. It’s ultra‑smooth, fruit‑only deliciousness—no ice cream maker required.

Why You’ll Love This Recipe

I love this recipe because it delivers pure peach flavor with a creamy, scoopable texture every time. The method balances fruit, sugar, lemon, and just a bit of water for ideal body—plus an optional splash of vodka for professional‑level smoothness. Whether I use an ice cream maker or just a blender and freezer, it turns out perfectly refined and refreshing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen ripe peaches (peeled, pitted, sliced)

• Granulated sugar

• Fresh lemon juice

• Water

• Optional: a splash of vodka or corn syrup for smoother freeze

directions

1. I prepare peaches: if fresh, I blanch, peel, pit, and slice them; if frozen, they’re ready to use.

2. I blend peaches with sugar, lemon juice, water, and a pinch of salt (if using), until the mixture is completely smooth.

3. I taste and adjust sweetness with more sugar or lemon juice for brightness.

4. I chill the mix thoroughly in the fridge (at least 4 hours) before freezing or churning.

5. Method A (ice cream maker): I churn 20–25 minutes until creamy, then transfer to a freezer-safe container and freeze until firm.

6. Method B (no‑churn): I pour the chilled blend into a shallow container and freeze 1–2 hours, break up the ice, blend again for smoothness, then freeze another 30–60 minutes to set.

7. I scoop and enjoy—silky, intensely peachy sorbet.

Servings and timing

• Makes: about 4–6 servings (depending on portion size)

• Prep time: ~20 minutes (including peach prep)

• Chill time: minimum 4 hours before final method

• Churn or freeze time: 1–2 hours (plus additional setting)

• Total time: ~4–5 hours (or overnight)

Variations

• I sometimes skip the water and use fruit juice instead for a stronger flavor.

• I stir in crushed blackberries or swirl in raspberry puree for a peach‑berry twist. I’ve seen a peach lassi version with yogurt and honey for a creamy spin.

• I also blend in coconut milk for a dairy‑free version that adds richness—especially good with fresh thyme or mint garnish.

storage/reheating

I store the sorbet in an airtight container in the freezer, pressing plastic wrap directly on the surface to prevent ice crystals. It’s best within 3 days; beyond that the texture may become icy.
If it becomes too firm, I let it stand at room temperature 10–15 minutes to soften before scooping.

FAQs

How do I prevent ice crystals and get a creamy texture?

I always use the recommended sugar-to-fruit ratio (about 4:1 by weight), chill the base fully before freezing, and optionally add a tablespoon of vodka or corn syrup to help reduce iciness.

Can I make sorbet without cooking the peaches?

Yes—I use fresh ripe peaches for brightness or frozen ones directly for convenience. Raw peaches work beautifully when balanced with sugar and lemon juice.

What if it’s too sweet or bland?

I always taste the blend before freezing. If it’s too sweet, I add more lemon juice for acidity. If too tart, I add a bit more sugar. Tasting ensures perfect balance.

Do I need an ice cream maker?

Nope. I choose between Method A (churn in ice cream maker) or Method B (no-churn with blender and freezer). Both yield great results depending on how much time or equipment I have.

How long can I store it?

I keep sorbet frozen for up to 3 days in an airtight container. I always press plastic or parchment on the surface to avoid freezer burn and maintain smooth texture.

Conclusion

Whenever I need a refreshing, fruit‑forward dessert that feels luxurious but is easy to make, I turn to this Peach Sorbet. It highlights peaches at peak flavor, freezes to silky smooth perfection, and delivers summer in every scoop—no machine required.

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