Description

This Peach Sorbet recipe is a refreshing and fruity dessert that’s perfect for hot days. Made from ripe peaches blended with sugar, lemon juice, and water, it delivers a naturally sweet and tangy flavor. The sorbet is smooth and icy, with optional vanilla or fresh mint for an extra burst of aroma. Easy to prepare without any cooking, it’s a delightful treat to enjoy anytime.

Ingredients

Peach Sorbet Ingredients

4 cups sliced ripe peaches (about 5 medium peaches), peeled and pitted
⅓ cup granulated sugar (adjust based on sweetness of peaches)
1 tablespoon lemon juice
2 tablespoons water
Optional: 1 teaspoon vanilla extract or chopped fresh mint

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Instructions

Prepare the peaches: If using fresh peaches, start by peeling and slicing them. To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath — the skins will slip off easily.
Blend the ingredients: Add the peach slices, sugar, lemon juice, and water to a blender or food processor. Blend until completely smooth. Taste and adjust the sweetness if needed by adding more sugar.
Optional straining step: Pour the blended mixture into a freezer-safe container. For an ultra smooth texture, strain the mixture through a fine mesh sieve before freezing to remove any pulp or fibers.
Freeze the sorbet: Freeze the mixture for 3 to 4 hours. During the first hour, stir once or twice to break up ice crystals and ensure a smooth sorbet. After that, allow it to freeze solid until firm.
Serve and enjoy: Before serving, let the sorbet sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls or cones and enjoy your refreshing peach sorbet.

Notes

Adjust sugar quantity based on the natural sweetness of the peaches to avoid overly sweet or tart sorbet.
The optional vanilla extract or fresh mint adds a nice complementary flavor but can be omitted.
Blanching peaches makes peeling much easier and results in a smoother sorbet texture.
Stirring during freezing helps prevent large ice crystals and creates a creamier texture without an ice cream maker.
Store the sorbet in an airtight container to prevent freezer burn and maintain freshness.