There’s nothing quite like the taste of summer in a spoonful of homemade peach sorbet. I still remember the first time I made this for my family – my niece’s eyes lit up when she took that first icy, peachy bite! What I love most is how simple it is – just fresh peaches, a bit of sugar, and a squeeze of lemon come together to create this magical frozen treat. No fancy equipment needed, just your trusty food processor and a little patience while it freezes. When those juicy peaches are at their peak, this peach sorbet becomes my go-to dessert for backyard barbecues and lazy Sunday afternoons alike.
Why You’ll Love This Peach Sorbet
This peach sorbet isn’t just another frozen dessert – it’s pure summer magic in a bowl! Let me tell you why it’s become my absolute favorite:
Quick and Easy
You’ll be shocked how fast this comes together – we’re talking 15 minutes of prep tops! Just blend, freeze, and boom – you’ve got homemade sorbet without breaking a sweat. No cooking, no fancy techniques, just simple deliciousness.
Naturally Sweet
Here’s my secret: ripe peaches do most of the sweet work! I use just enough sugar to enhance their natural flavor without overpowering it. That perfect 4:1 fruit-to-sugar ratio means every spoonful tastes like sunshine.
Refreshing Summer Treat
When the temperature spikes, this icy-cold sorbet is my salvation. It’s lighter than ice cream but just as satisfying. Serve it in fancy glasses for dinner parties or eat it straight from the container – no judgment here!
Ingredients for Peach Sorbet
Here’s everything you’ll need for the perfect peach sorbet – trust me, keeping it simple is key! I’ve learned through trial and error that these exact measurements create that dreamy, scoopable texture we’re after.
First up: 800g sliced and peeled peaches. Now don’t skip the peeling part – I know it’s a bit tedious, but the skin can make your sorbet grainy. I slice each peach into about 8 pieces before peeling – it’s way easier to handle that way!
Next, 200g sugar. That’s right, we’re weighing it – my little kitchen scale gets more use for this recipe than anything else! This exact 4:1 fruit-to-sugar ratio is what gives us that perfect balance between sweetness and tartness.
Finally, lemon juice to taste. I usually start with about 2 teaspoons and adjust from there. The lemon brightens everything up beautifully – just taste as you go until it makes your taste buds sing!
How to Make Peach Sorbet
Alright, let’s get into the fun part! Making peach sorbet is so simple you’ll wonder why you haven’t been making it all summer. Follow these steps and you’ll have the creamiest, most refreshing treat in no time.
Preparing the Peaches
First things first – let’s tackle those peaches! I like to wash them, then cut each one into 8 wedges before peeling. The wedges are much easier to handle than whole peaches when you’re removing the skin. Pro tip: if your peaches are super ripe, you can blanch them quickly in boiling water to make peeling even easier – just 30 seconds does the trick!
Blending the Mixture
Now the magic happens! Toss your peeled peach slices into the food processor with all the sugar. Pulse a few times to break them up, then let it run until you’ve got a completely smooth puree. Don’t forget to stop and scrape down the sides a couple times – you want every bit of that peachy goodness incorporated! Now’s when you’ll add the lemon juice – start with about 2 teaspoons, give it a taste, and add more if you want that extra zing.
Freezing to Perfection
Pour your beautiful peach mixture into a freezer-safe container – I use my rectangular glass baking dish because it freezes evenly. Pop it in the freezer and here’s the hardest part: wait! Give it at least 6 hours, but I usually go for 7 to be safe. You’ll know it’s ready when you can scoop it easily but it still holds its shape. If it gets too hard (sometimes mine does overnight), just let it sit at room temperature for 5-10 minutes before serving.
Tips for the Best Peach Sorbet
After making countless batches of peach sorbet, I’ve picked up some tricks that make all the difference! First, taste as you go with the lemon juice – start with just a teaspoon and add more until it makes the peach flavor pop. Second, use the ripest peaches you can find – their natural sweetness means you might even reduce the sugar slightly. And finally, feel free to scale the recipe up or down, just keep that perfect 4:1 fruit-to-sugar ratio for consistent results every time!
Peach Sorbet Variations
Want to mix things up? I love adding a handful of fresh mint leaves while blending for a refreshing twist. Raspberries make a gorgeous peach-berry combo – just replace 100g peaches with raspberries. For sugar substitutes, honey works beautifully (use 25% less). Whatever you try, stick to that magical 4:1 ratio for perfect texture!
Serving and Storing Peach Sorbet
Oh, serving this peach sorbet is half the fun! I love scooping it into chilled glasses – the contrast between the frosty glass and that gorgeous peach color just sings summer. A few fresh mint leaves on top make it look extra fancy, and that herbal note pairs beautifully with the sweet peaches. For backyard parties, I sometimes serve it in hollowed-out peach halves – always gets oohs and aahs!
Now, let’s talk storage because you’ll want to keep this treasure around! An airtight container is absolutely crucial – I learned that the hard way when my first batch got freezer burn after just a couple days. Properly stored, it keeps beautifully for up to 2 weeks (though in my house, it never lasts that long). If it freezes too hard, no worries – just let it sit on the counter for 5-10 minutes before scooping. Pro tip: give it a quick stir after the first hour of freezing to prevent ice crystals from forming!
Peach Sorbet Nutritional Information
Now, I’m no nutritionist, but I do love knowing what’s going into my treats! Keep in mind these numbers are just estimates – your exact nutrition will depend on your peaches’ sweetness and how much lemon juice you add. That said, here’s the breakdown per serving (about 1 cup) for my standard recipe:
Each creamy scoop gives you about 120 calories, all from natural ingredients. You’re looking at around 30g carbs – mostly from the fruit’s natural sugars with just a bit from the added sugar. The best part? 0g fat and 0mg cholesterol – this dessert keeps things light and fresh!
You’ll also get about 2g fiber from the peaches – not bad for a frozen treat! And while it’s not a protein powerhouse with just 1g per serving, that’s not why we’re here – we’re here for that pure, refreshing peach flavor that tastes like summer in every bite.
FAQs About Peach Sorbet
Over the years, I’ve gotten so many great questions about this peach sorbet recipe! Here are the ones that come up most often – along with all my hard-earned answers from countless batches in my kitchen.
Can I use frozen peaches instead of fresh?
Absolutely! Frozen peaches work beautifully – just thaw them completely first and drain any excess liquid. I actually keep a bag of frozen peaches in my freezer for emergency sorbet cravings! The texture might be slightly less vibrant than fresh, but the flavor still shines through.
How can I adjust the sweetness?
This is one of my favorite things about homemade sorbet – you’re in control! If your peaches are super ripe and sweet, you can reduce the sugar by 25-50g. Taste the mixture before freezing and add more lemon juice if needed to balance it out. Just remember – less sugar means a harder freeze, so don’t go too crazy!
What are the best peaches to use?
Ripe, fragrant peaches are everything here! I look for ones that give slightly when gently pressed near the stem – that perfect balance of juicy but not mushy. White peaches make an incredible sorbet too, with their floral sweetness. Whatever you choose, smell them first – if they don’t smell peachy, they won’t taste peachy either!
Why does my sorbet freeze too hard?
Oh, I’ve been there! Usually it means either not enough sugar (remember our magic 4:1 ratio!) or your freezer is extra cold. Try letting it sit at room temperature for 5-10 minutes before scooping, or give the mixture a stir halfway through freezing to break up ice crystals.
Can I make this without a food processor?
You sure can! A blender works great, though you might need to work in batches. For a rustic texture, you could even mash by hand – just make sure the sugar dissolves completely. Though I’ll warn you – cleaning peach pulp off a potato masher is quite the workout!
Rate This Peach Sorbet Recipe
I’d love to hear how your peach sorbet adventure turns out! Drop me a comment below telling me all about it – did you stick to the classic recipe or try one of the fun variations? Maybe you discovered a brilliant new twist of your own!
Snap a photo of your gorgeous creation and tag me on Instagram – there’s nothing I love more than seeing those peachy swirls in your bowls! Use #PeachSorbetMagic so I can find your posts easily. Your feedback helps me tweak and improve the recipe too – I read every single comment and message (yes, really!).
Now grab a spoon, take that first perfect bite, and let me know what you think! Was it everything you dreamed a homemade peach sorbet could be? Too sweet? Not sweet enough? Your honest ratings help fellow sorbet-lovers find their perfect batch. Happy scooping!
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Peach Sorbet
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and simple peach sorbet made with fresh peaches, sugar, and lemon juice.
Ingredients
- 800g sliced and peeled peaches
- 200g sugar
- Lemon juice (to taste)
Instructions
- Slice the peaches into 8 pieces and peel each slice.
- Place peach slices in a food processor with sugar. Process until smooth, scraping down the sides.
- Add lemon juice to taste and mix well.
- Freeze for 6-7 hours or until firm.
Notes
- Add lemon juice gradually to adjust the taste.
- The ideal fruit-to-sugar ratio is 4:1 by weight for the right consistency.
- Scale the recipe up or down, keeping the 4:1 ratio.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 25g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: peach sorbet, frozen dessert, summer treat
