Peach sorbet is a fantastic way to showcase ripe summer peaches. This simple sorbet uses just three ingredients and yields a light, refreshing dessert that’s perfect for hot days.
Local farmers’ markets are overflowing with peaches during peak season. I always save some of the best fruit from the canning batch to use in fresh recipes. After a few warm days, I wanted to experiment with my ice cream maker — peach sorbet was the perfect choice.
Not everyone in my family is a big fruit eater. When I convinced Wesley to try the sorbet he said it tasted like mango, probably because of the color. To me it tastes unmistakably like fresh peaches — bright and sweet. I love that warm peach hue; it makes the sorbet feel light and summery.
I had a little kitchen drama while preparing the peaches that I’ll never forget. As I sliced a peach, I popped a piece into my mouth and bit down on something unexpectedly hard. At first I thought I’d just hit a sliver of pit, but then I felt a sharp jagged edge on a front tooth. Panic ensued. After a few frantic calls and tears, I finally got an appointment with the dentist.
The dentist determined the tooth couldn’t be saved, so they fitted me with a temporary tooth for an upcoming wedding I’m in. I’ll eventually get an implant once I arrange payment. The moral: peach sorbet won’t break a tooth, but biting into a slice of fresh peach just might — so be careful when snacking while prepping!
Despite the mishap, a few scoops of peach sorbet were soothing and exactly what I needed. The sorbet is light, fruity, and wonderfully refreshing — an ideal way to enjoy ripe peaches.
Gather ripe peaches and try this simple peach sorbet recipe. It’s an easy summertime dessert that still feels a little special.
How to Make Peach Sorbet
Peach Sorbet
Miranda Couse
Pin Recipe
10 mins
20 mins
12 hrs
12 hrs 30 mins
Ingredients
- 8 ripe peaches, peeled and sliced
- 1 1/4 cups granulated sugar
- 3/4 cup water
Instructions
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In a large saucepan combine the peaches, sugar, and water. Cook over medium heat until the peaches are very soft, about 15–20 minutes.
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Remove from the heat and cool for about 30 minutes. Transfer to a blender or food processor and puree until smooth.
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Pour the puree into a bowl, cover, and chill overnight in the refrigerator.
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The next morning, churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions. My machine suggests no more than 20 minutes.
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Transfer the sorbet to a freezer-safe container and freeze for about 2 hours, or until firm. Scoop and serve.
Notes
- Recipe yields about 1 quart of sorbet.
Nutrition
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Calories: 179kcal
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Carbohydrates: 45g
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Protein: 1g
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Sugar: 43g
(Nutrition facts are estimates and not guaranteed to be exact.)