Fresh Peach Sorbet Made Without Ice Cream Maker (Print version)

Fresh peach sorbet made with ripe peaches, lemon, and sugar, no ice cream maker needed.

# Ingredients:

For the sorbet

01 - 1 1/2 lb (680 g) peeled and sliced ripe yellow peaches, about 5-6 medium peaches

02 - 3/4 cup (150 g) granulated sugar

03 - 1 1/2 tablespoons fresh lemon juice, plus more to taste

04 - 1/2 teaspoon finely grated lemon zest

05 - 1 small pinch fine salt

For serving

06 - Fresh mint leaves, optional

07 - Thin peach slices, optional

# Instructions:

01 - Peel, pit, and slice the peaches. If they are very juicy, catch the juices and add them to the blender too.

02 - Add the peaches, sugar, lemon juice, lemon zest, and salt to a blender or food processor. Blend until very smooth, stopping to scrape down the sides.

03 - Taste the puree. Add a little more lemon juice if it tastes flat, or 1-2 tablespoons more sugar if the peaches are tart.

04 - Pour the puree into a shallow metal pan or baking dish. Cover and freeze for 1 hour, until the edges begin to firm.

05 - Scrape the frozen edges into the softer center with a fork. Repeat every 45-60 minutes for 2-3 rounds to break up ice crystals.

06 - Cover and freeze until firm, about 5-6 hours total. Let stand at room temperature for 10 minutes before scooping.

# Good to know:

01 - Plan on 5-6 hours of freezing time before serving.

02 - Best texture is within the first week.

03 - Use very ripe peaches for the strongest flavor.

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