Peach Sorbet
This easy homemade peach sorbet captures the essence of summer with fresh ripe peaches, lemon juice, and a hint of sweetness—no ice cream maker required!
Equipment
- Blender or food processor
- Pot for blanching
- Bowl with ice water
- Shallow freezer-safe dish
- airtight container
- Spoon or spatula for stirring
Ingredients
- 4 –5 large ripe peaches about 2 lbs
- ½ to ¾ cup sugar to taste
- 2 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Blanch & Peel: Bring a pot of water to a boil. Blanch the peaches for 30 seconds, then immediately transfer to an ice water bath. Peel off the skins, remove pits, and slice.
- Blend: Add sliced peaches, sugar, lemon juice, and salt to a blender or food processor. Blend until completely smooth. Taste and adjust sweetness (sorbet should taste slightly sweeter than desired, as freezing mutes flavors).
- Freeze: Pour mixture into a shallow dish. Freeze for 3–4 hours, stirring every 30–45 minutes to break up ice crystals and ensure a smooth texture.
- Store: Transfer to an airtight container, press plastic wrap onto the surface, and freeze until ready to serve.
- Serve: Let sit at room temp for 5–10 minutes before scooping.
Notes
If peaches are underripe, ripen in a paper bag with a banana overnight.
Optional variations: Add basil, fresh ginger, or prosecco for flavor twists.
Best enjoyed within 1 month of freezing.
Nutrition
Calories: 95kcalCarbohydrates: 24gProtein: 1gSugar: 22g
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