This Peach Sorbet is a vibrant, icy dessert that bursts with the natural sweetness and juicy essence of ripe summer peaches. It’s simple, refreshing, and perfect for hot days when I crave a light fruity indulgence.

Why You’ll Love This Recipe

I love how this sorbet captures the pure flavor of peaches without any heaviness. The texture is silky and scoopable, and it’s sweetened just enough to let the fruit shine. It’s a guilt-free pleasure that’s easy to whip up and keeps me cool in the heat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe peaches, peeled and diced
Granulated sugar (or light brown sugar)
Water
Fresh lemon juice
Optional: a pinch of salt or splash of honey for extra depth

Directions

Make simple syrup. In a small saucepan, combine sugar and water. Bring to a gentle simmer, stirring until sugar fully dissolves. Let the syrup cool to room temperature.
Prep the peaches. Peel ripe peaches (blanching briefly in hot water helps), then remove pits and dice flesh.
Blend fruit. In a blender or food processor, combine diced peaches with cooled simple syrup, lemon juice, and a pinch of salt if using. Blend until completely smooth.
Taste and adjust. Sample the mixture and add more sugar or lemon juice if needed to balance sweetness and brightness.
Strain (optional). For extra smooth sorbet, push the puree through a fine-mesh sieve to remove any fibrous bits.
Chill mixture. Refrigerate until thoroughly chilled, at least 1–2 hours.
Freeze. Pour the chilled peach mixture into an ice cream or sorbet maker and churn until it reaches a soft-serve consistency (about 20–25 minutes).
Firm up. Transfer sorbet to a container, smooth the top, and press plastic wrap directly on the surface. Freeze for at least 2 hours to firm up before serving.
Serve. Scoop into bowls or cones. I sometimes garnish with fresh peach slices or mint for a lovely presentation.

Servings and Timing

Servings: Yields about 4–6 servings
Prep time: 15 minutes
Chill time: 1–2 hours
Churn time: ~20–25 minutes
Freeze time: 2 hours
Total time: Approximately 4 hours (most of which is chilling and freezing)

Variations

Honey-peach sorbet: Replace part or all of the sugar with honey in the syrup for floral sweetness.
Herb-infused: Add fresh mint, basil, or thyme to the syrup while heating, then strain out before chilling.
Spicy twist: Stir a pinch of ground ginger or cinnamon into the puree for warm flavor accents.
Berry blend: Swap half the peaches for raspberries or strawberries for a mixed-fruit sorbet.

Storage/Reheating

Store sorbet in an airtight container in the freezer for up to 2 weeks. I press plastic wrap directly onto the surface before sealing to prevent ice crystals. When ready to enjoy, let it sit at room temperature for 5–10 minutes to soften slightly for easy scooping.

FAQs

1. Can I make this without an ice cream maker?

Yes, I pour the peach mixture into a shallow pan, freeze for 45 minutes, then stir vigorously with a fork every 30 minutes until smooth and icy. It works well, though the texture may be a bit more granular.

2. Can I use frozen peaches?

Absolutely! I just thaw and drain them first, then reduce or skip the syrup since frozen fruit tends to be sweet already.

3. How do I prevent ice crystals?

I always press plastic wrap directly onto the sorbet’s surface before sealing and storing. Letting it chill thoroughly after churning also helps create a smooth consistency.

4. What’s the best peach variety to use?

I prefer juicy, fragrant peaches like Elberta, Georgia Belle, or heirloom freestones. Freestone varieties are easier to peel and pit.

5. Is this recipe vegan?

Yes—it’s naturally vegan when made with water, sugar, and peaches. If I use honey, I switch to pure cane sugar or agave to keep it vegan.

Conclusion

This Peach Sorbet is one of my favorite summer treats—simple, fruity, and utterly refreshing. It’s easy to make ahead, endlessly customizable, and perfect for beating the heat with a taste of summer. I hope it brightens your warm days as much as it does mine!