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Using four simple ingredients along with your ice cream maker, you can have the freshest tasting homemade peach sorbet at home!
Just make a simple syrup with water and sugar, add a little lemon, and of course, the star of the show – fresh peaches; and you’ve got homemade fresh peach sorbet in no time!
Nothing says summer like fresh peaches! Enjoy all the season has to offer by making my refreshing sweet peach iced tea or this delicious frozen peach sorbet treat.
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The difference between ice cream, sherbet, and sorbet:
And there is a big difference! Ice cream and sherbet both have some sort of milk or cream as an ingredient. Of course, if we are eating vegan, it’s easy enough to replace the dairy with non-dairy options.
Ice cream might also contain eggs and has all sorts of flavors including fruit flavors, as well as flavors like chocolate, vanilla, and caramel.
When we think of sherbet or sorbet, we think of yummy fruity flavors only. The difference between sherbet and sorbet though, is that while sherbet might contain a little dairy (or dairy substitute), sorbet does not. Sorbet is traditionally only sugar, water, and the fruit flavors.
Ingredients needed to make this peach sorbet:
You only need four simple ingredients to make fresh peach sorbet:
- fresh peaches
- sugar (use organic sugar if vegan and concerned about it.)
- lemon juice (can use fresh, but bottled is just fine)
- You will also need an ice cream maker of some kind. I love my Cuisenart.
Sorbet is made with a simple syrup that is a mix of sugar and water. We are adding in a little lemon juice to give a little depth of flavor to the sweetness of the simple syrup and to keep the fresh peaches from turning slightly brown.
Start by adding equal parts (one half-cup each) sugar and water to a small sauce pan. Stir together and heat on medium till the sugar dissolves and the mixture begins to boil.
Boil the sugar/water mixture for about three minutes. Add in the lemon juice at some point. When finished, set aside in the refrigerator while preparing the peaches to start the cooling process.
Do I need to use fresh lemon?
You can use fresh lemon if you want – or use bottled pure lemon juice. It won’t affect the flavor or outcome at all. If you use a fresh lemon, you will get about two tablespoons of juice which is just what you will need.
Preparing the peaches:
Peel the peaches and cut them up. By the way, you don’t need to worry about slicing them as evenly and prettily as in the above photo. You will be blending them together to make puree anyway:)
If you happen to leave a little bit of peeling on the peach, don’t worry. You will want to get most of it off; but a small amount won’t matter.
The best way to peel the peaches:
Peeling peaches can be somewhat tedious. I use the parboil method. Start by cutting a small “X” in the bottom end of each peach. Put in boiling water for about one minute and then immediately dunk into ice water. You should then be able to take off the peelings quite easily. Watch this video to see:
Making the peach puree:
After the peaches are peeled and the simple syrup made, place everything into a blender. Any blender will do – you do not need a high speed blender or a food processor to make fruit puree.
Blend for a couple of minutes until everything is quite smooth. The time it takes will depend on the power of your blender. Even though you do not need a high speed blender for this recipe, it does make it blend a lot quicker!
Set your blended fruit puree in the refrigerator to thoroughly cool.
Remember I said I love my Cuisinart Ice Cream maker? It’s not just an ordinary ice cream maker, but has a compressor. This means that you don’t freeze the container/bowl before using like you do with ordinary ice cream makers as it has its own freezer built-in.
You can use any ice cream maker/freezer that you have. Please keep in mind that you need to follow your manufacture’s directions and freeze the container/ice cream maker ahead of time if necessary.
Now just pour it in and let it freeze!
My ice cream maker takes about one hour to make a nice semi-solid fruity sorbet. It is quite soft and so I like to put it in the freezer to freeze up a bit. It will store in the freezer for up to a couple of weeks. Will it last that long in your home?
Health it up! You really do need to use sugar in this recipe or the finished product will be too icy. You can cut down the amount of sugar you use though! Use as few as three Tablespoons instead of the recommended half cup. No, it will not be as sweet, and will be a little more icy…but you will be avoiding eating all that sugar! And it will taste a little more tart like a fresh peach off the tree. Give it a try if you want and let me know.
Ready for the recipe?
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Easy Fresh Peach Sorbet
- ice cream maker/freezer
- 4 ripe peaches
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 Tablespoons lemon juice
- In a small/medium saucepan combine the water, sugar, and lemon juice. Stir to (mostly) dissolve the sugar.
- Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside. (I set aside in the fridge).
- Peel and cut the peaches into smaller portions. Use the parboil method for ease of peeling. (See video in post above.)
- Place the peeled peaches and simple syrup you made in a blender. Blend on high till it turns to a smooth peach puree.
- If your ice cream maker requires that you cool or chill the puree, do so before proceeding.
- Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.
- When the desired sorbet consistency is reached eat right away or spoon the frozen mixture into an airtight freezer container.
- You can save in the freezer for up to two weeks. If the sorbet is too frozen to scoop, allow to rest on the counter for about five minutes to soften slightly.
- Add in the time needed to freeze your ice cream maker/container if necessary.
- You can cut the sugar down to as little as 3 Tablespoons. The sorbet will not be as sweet and will be a little icier.
- This recipe makes 8 one-half cup servings because half cup servings seem to be the industry standard. My servings are never that small…