Peach Sorbet
When the heat climbs and fresh fruit is at its sweetest, this peach sorbet is the kind of dessert I always want in the freezer. It is bright, fruity, and refreshing, with a silky texture that feels like a little reward at the end of a long summer day.This peach sorbet tastes like peak summer in a spoonful. It uses simple ingredients, comes together with very little effort, and lets ripe peaches do all the work.
Equipment
- 1 Small saucepan
- 1 Blender
- 1 Freezer-safe container
- 1 Ice Cream Maker optional
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 4 cups fresh ripe peaches peeled and sliced
- 1 tbsp fresh lemon juice
- 1 tsp alcohol-free vanilla optional
Instructions
- Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then remove it from the heat and let it cool a bit.
- Add the peaches, cooled syrup, lemon juice, and alcohol-free vanilla if using, to a blender. Blend until the mixture is completely smooth.
- Transfer the mixture to a bowl or container and chill it until very cold. This helps the sorbet freeze faster and gives it a smoother texture.
- If you have an ice cream maker, churn the mixture according to the manufacturer’s instructions. If you do not, pour it into a freezer-safe container and stir every 30 minutes until it is mostly frozen and fluffy.
- Freeze the sorbet until it is scoopable. Let it sit at room temperature for a few minutes before serving so it softens just enough.
Notes
Use very ripe peaches for the deepest flavor. The sweeter and juicier the fruit, the better the sorbet will taste. Chill the base well before freezing. A cold mixture freezes more evenly and gives you a smoother finish. Do not skip the lemon juice. It keeps the flavor bright and helps the peaches taste more vibrant. If your sorbet feels too icy, let it soften slightly, then blend it again briefly before refreezing. That can improve the texture nicely.