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Best Peach Sorbet pinterest

Best Peach Sorbet

A refreshing, fruity frozen treat that captures the essence of summer. This recipe is easy to make, even without an ice cream maker, delivering pure peach flavor that outshines store-bought alternatives.
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Prep Time 20 minutes
Cook Time 5 minutes
Freezing Time 4 hours
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 112 kcal

Equipment

  • Blender
  • Metal Baking Pan

Ingredients
  

  • 6 large ripe peaches about 2 pounds, peeled and pitted
  • 1/2 cup granulated sugar or 1/3 cup honey for a natural alternative
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1 tablespoon vodka optional, helps prevent crystallization
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Bring a large pot of water to a boil. Cut a small "X" at the bottom of each peach and submerge them in boiling water for 30-45 seconds. Transfer immediately to an ice bath. The skins should now slip off effortlessly.
  • Once peeled, remove pits and roughly chop the fruit.
  • Combine the peaches, sugar, lemon juice, zest, salt, vodka (if using), and vanilla in a blender. Pulse initially to break down the fruit, then blend on high until completely smooth, about 60 seconds.
  • Transfer the blended mixture to a bowl and refrigerate for at least 1 hour to chill thoroughly and allow flavors to meld.
  • Pour the chilled mixture into a shallow metal baking pan. Place in the freezer for 45 minutes.
  • Remove and vigorously stir with a fork to break up any ice crystals. Return to freezer.
  • Repeat this process every 30 minutes for 2-3 hours, or until the sorbet reaches your desired consistency.
  • Transfer to an airtight container for storage, placing a piece of parchment paper directly on the surface to prevent freezer burn.
  • For the best scooping experience, remove from the freezer and let stand for 5-7 minutes at room temperature before serving.

Notes

If your peaches aren't perfectly ripe, add an extra tablespoon of sugar to balance the acidity.
For a lower-sugar version, replace the granulated sugar with 1/3 cup monk fruit sweetener and add 1 tablespoon of inulin powder for improved texture.
White nectarines work beautifully in place of peaches for a delicious variation.
If avoiding alcohol, substitute the vodka with 1 tablespoon of corn syrup for similar anti-crystallization effects.
This sorbet maintains optimal quality for up to two weeks when stored properly.

Nutrition

Calories: 112kcalCarbohydrates: 28gProtein: 1gFat: 0.5gSodium: 75mgFiber: 2gSugar: 26gVitamin A: 10IUVitamin C: 15mg
Keyword Peach Sorbet, Summer Dessert, Frozen Dessert, No-Churn Sorbet
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