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Peach Sorbet

Peach sorbet is a bright, dairy-free peach frozen dessert made by blending peaches with cooled simple syrup and churning for a smooth, icy texture. This easy sorbet recipe captures ripe summer peaches in a luminous golden-orange scoop that freezes firm for serving.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Peach sorbet base
  • 4 cup fresh peaches Ripe, peeled and diced
  • 0.75 cup granulated sugar
  • 0.25 cup water
  • 2 tbsp lemon juice
  • 0.25 tsp vanilla extract
  • 0.125 tsp salt Pinch

Equipment

  • 1 sheet pan
  • 1 ice cream maker

Method
 

Make simple syrup
  1. Combine granulated sugar and water in a saucepan, then heat over medium until the sugar dissolves. You should see no grainy sugar left at the bottom, about 3-5 minutes.
  2. Transfer the syrup to a bowl and cool completely at room temperature, about 10-15 minutes. Chill or rest until it is fully cooled before blending.
Blend and clarify
  1. Add the diced peaches to a blender and pour in the cooled simple syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth, scraping down the sides as needed.
  2. Strain the blended mixture through a fine mesh sieve for a very smooth sorbet, or leave it as-is for a more textured result. Use a spatula to press the puree through if straining.
Chill, churn, and freeze
  1. Refrigerate the peach sorbet base until very cold, then pour into an ice cream maker. Churn for 20-25 minutes until thickened to a soft-serve consistency.
  2. Transfer churned sorbet to a freezer-safe container and freeze at least 2 hours until firm enough to scoop. Cover to prevent ice crystals from forming on top.

Notes

For the cleanest texture, cool the syrup completely before blending so the sorbet base stays cold and churns evenly. Store in an airtight container in the freezer up to 1 month; let sit 5 minutes at room temperature for easier scooping. Freezing churned sorbet is best (no baking/reheating needed). Dietary swap: keep it dairy-free as written; for lower sugar, reduce granulated sugar to 1/2 cup and expect a softer freeze.