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Peach Sorbet

Peach sorbet made with ripe peaches and a quick simple syrup, then blended until smooth for a clean, luminous golden flavor. Churned in an ice cream maker and frozen until firm so it scoops with a crisp, icy texture.
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Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Peach Sorbet Base
  • 4 cup fresh ripe peaches Peeled and diced.
  • 0.75 cup granulated sugar For the simple syrup.
  • 0.25 cup water Used to dissolve the sugar.
  • 2 tbsp lemon juice Adds brightness.
  • 0.25 tsp vanilla extract Optional for rounded flavor.
  • 0.25 tsp vanilla extract Use the amount listed for the recipe.
  • 0.25 tsp vanilla extract Use the amount listed for the recipe.
  • 1 salt Pinch of salt.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make simple syrup (and cool it)
  1. Combine the granulated sugar and water in a saucepan and heat over medium until the sugar is completely dissolved. Transfer to a bowl and cool completely.
Blend until smooth
  1. Add the diced fresh ripe peaches, cooled simple syrup, lemon juice, vanilla extract, and salt to a blender. Blend until completely smooth.
Strain for a very smooth sorbet (optional)
  1. Pour the peach mixture through a fine mesh sieve to remove any remaining bits for a very smooth sorbet. If you prefer texture, skip straining and pour as-is.
Churn
  1. Refrigerate the mixture until very cold, then churn in an ice cream maker for 20-25 minutes. Stop when the sorbet looks thick and scoopable but still soft.
Freeze until firm
  1. Transfer the churned sorbet to a freezer-safe container, cover, and freeze at least 2 hours until firm enough to scoop. Look for a solid, icy texture with a golden-peach color.

Notes

For the best texture, make sure the syrup and peach base are fully chilled before churning; the colder the base, the smoother the final sorbet. Store in the freezer in a sealed container for up to 2 weeks; for serving after freezing, let it sit 5 minutes at room temperature to soften slightly. Freezing is recommended (no separate freezer steps needed beyond the final freeze). Dairy-free by nature—no swaps required.