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This easy peach sorbet recipe delivers a refreshing dessert using just three ingredients and no ice cream maker required. It is vibrant and fruity with pure peach flavor that steals the summer spotlight every time. I reach for this when craving something cool but still natural and homemade—just right for hot afternoons or a light finish to dinner.
My first try at this recipe was with a basket of farm peaches a neighbor gifted me one August. I felt so accomplished serving homemade sorbet without any fancy gadgets and now everyone asks for it each peach season.
Ingredients
- Ripe yellow peaches: for bright color and an intense sweet flavor Select peaches that are heavy and fragrant for juiciest results You can use fresh or frozen depending on what you have
- Caster sugar: to dissolve easily and bring out fruitiness Look for fine grained sugar for the smoothest sorbet
- Lemon juice: for lively tartness to balance the sweetness Choose a fresh lemon for the best brightness
Instructions
- Prep and Peel the Peaches:
- Start by slicing each peach into eighths and carefully peel each section This step keeps the texture extra smooth
- Puree the Peaches and Sugar:
- Add the peach slices and caster sugar into the bowl of a food processor Blend until the mixture turns completely smooth making sure to scrape down the sides as needed so no lumps remain
- Season and Adjust:
- Add lemon juice directly into the puree Taste as you go until the flavor pops with just the right amount of tartness
- Freeze the Sorbet:
- Pour the mixture into a shallow freezer safe container Spread into an even layer and cover tightly Freeze for six to seven hours until the sorbet is firm but scoopable
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I absolutely love the way ripe yellow peaches make this sorbet stand out The color alone is sunshine in a bowl and peeling each piece brings out the freshest bright peachy taste My kids love sneaking bites before it even sets
Storage Tips
Store leftover sorbet in a tightly covered container right in the freezer It keeps well for up to two weeks For best texture let the sorbet sit out for five to ten minutes before scooping so it softens just enough
Ingredient Substitutions
White nectarines can stand in for peaches for a similar texture and gentle flavor Or try apricots for a tangier spin If you only have regular granulated sugar pulse it in a food processor until it is as fine as caster sugar
Serving Suggestions
Serve peach sorbet by the scoop in chilled bowls Top with fresh mint leaves or thin slices of peach for extra appeal It is also delicious with crispy almond cookies for contrast or perched atop pound cake for a fancy summer dessert
Cultural Context
Fruit sorbets are traditional in Mediterranean and French kitchens where ripe produce gets celebrated Simple fruit purees and sugar were churned and frozen long before modern ice cream machines Sweet sorbets like this one are a symbol of warm weather hospitality
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This peach sorbet is bursting with real fruit flavor and makes summer feel extra special with every cold spoonful. Make it once and you will want it every peach season.
Frequently Asked Questions
- → Can I use frozen peaches for this sorbet?
Yes, frozen peaches work well and deliver a consistently smooth texture without thawing first.
- → How do I prevent the sorbet from becoming icy?
Processing the peaches thoroughly and using enough sugar helps yield a smooth, non-icy consistency.
- → How long should I freeze the sorbet?
Freeze the mixture for 6-7 hours, stirring once mid-way if possible to promote even texture.
- → Can I adjust the sweetness?
Absolutely—taste before freezing and add more sugar or lemon juice to balance the flavors as needed.
- → How do I serve the sorbet for best texture?
Let the sorbet sit at room temperature for about 5-10 minutes to soften for easy scooping and serving.
- → Is a food processor required?
A food processor ensures smooth blending, but a high-powered blender can be an alternative if needed.