This creamy homemade peach sorbet is the perfect summer treat—refreshing, sweet, and bursting with fresh peach flavor. With just a few simple ingredients and a little patience, you can make this vibrant sorbet in the comfort of your own kitchen. It’s a delightful, easy-to-make dessert that will impress your guests and leave you craving more!
Why You’ll Love This Recipe
Not only is this peach sorbet incredibly refreshing, but it’s also a great way to capture the essence of summer peaches. The homemade peach syrup blends beautifully with fresh peaches, creating a smooth and flavorful base. With the optional addition of peach schnapps, the sorbet becomes extra creamy and helps prevent ice crystals, giving it that perfect smooth texture. This is a light, yet indulgent dessert that’s perfect for hot weather.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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6 large, ripe peaches (about 3 pounds), pitted and sliced
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1 cup (200 grams) granulated sugar
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1 cup (240 ml) water
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons peach schnapps (optional)
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Pinch of salt
Directions
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Make the Peach Syrup:
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In a medium saucepan, combine the granulated sugar and water. Place over medium heat, stirring constantly until the sugar dissolves completely (about 3–5 minutes).
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Add half of the sliced peaches (3 peaches worth) to the saucepan. Bring to a gentle simmer, then reduce heat to low and let simmer for 10–15 minutes, stirring occasionally, until the peaches soften and release their flavors.
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Remove from heat. Use a fine-mesh sieve to strain the mixture into a heat-resistant bowl, pressing the peaches with a spoon to extract the juices. Discard the solids or save them for another use. Let the syrup cool completely.
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Blend the Sorbet Base:
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In a blender or food processor, combine the cooled peach syrup with the remaining 3 peaches, lemon juice, and peach schnapps (if using).
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Blend until smooth, scraping down the sides if necessary to ensure an even mixture. Taste and adjust the sweetness or tartness. If needed, add more sugar or lemon juice, keeping in mind that the flavor will be a bit milder once frozen.
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Chill the Mixture:
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Pour the blended sorbet base into a container with a lid, cover, and refrigerate for at least 4 hours, or preferably overnight. This step helps the flavors meld and ensures the base is fully chilled before churning.
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Churn the Sorbet:
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Remove the ice cream maker bowl from the freezer and assemble the ice cream maker according to the manufacturer’s instructions.
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Pour the chilled sorbet base into the ice cream maker bowl. Turn on the machine and churn for 20–30 minutes, or until the sorbet reaches a soft-serve consistency.
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Freeze the Sorbet:
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Once the sorbet has churned to the desired consistency, transfer it to an airtight container.
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Freeze for at least 2 hours, or up to 4 hours, to firm it up before serving.
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Serve:
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Let the sorbet sit at room temperature for 5–10 minutes before serving to soften slightly, making it easier to scoop.
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Serve in bowls or cones and garnish with fresh peach slices, mint leaves, or a drizzle of honey for a special touch.
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Servings and timing
Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 275 minutes (including chilling and freezing time)
Variations
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Tropical Twist: Add 1/2 cup of diced pineapple or mango to the base for a tropical flavor boost.
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Peach Melba Sorbet: Add a swirl of raspberry puree to the sorbet base before churning for a colorful, flavorful contrast.
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Boozy Sorbet: If you prefer a more intense flavor, replace the peach schnapps with a splash of rum or bourbon for a grown-up version.
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Spicy Kick: Add a pinch of cayenne or chili powder to the base for a sweet and spicy combination.
Storage/Reheating
Store leftover sorbet in an airtight container in the freezer for up to 2 months. Let it soften at room temperature for a few minutes before serving to make scooping easier.
FAQs
Can I make this sorbet without an ice cream maker?
Yes, you can make this sorbet without an ice cream maker. After blending the base, pour it into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes to break up any ice crystals until it’s frozen and smooth.
Can I use frozen peaches instead of fresh?
Yes, frozen peaches work fine. Just thaw them before making the syrup and blending the mixture.
What can I do if the sorbet is too icy?
Ensure you’re using enough sugar and lemon juice to balance the flavors. If it’s still too icy, try adding peach schnapps or vodka to help reduce ice crystals.
How do I know when the sorbet is done churning?
The sorbet is done when it reaches a soft-serve consistency. If it seems too runny, continue churning for a few more minutes until it thickens.
How can I make the sorbet sweeter or more tart?
Taste the sorbet base before freezing. If it’s too tart, add more sugar. If it’s too sweet, add more lemon juice to balance the flavors.
Conclusion
Creamy Peach Sorbet is the ultimate way to enjoy fresh, summery peaches. Its light, refreshing flavor is perfect for hot days or as a sweet treat after a meal. With its smooth texture and natural sweetness, this sorbet brings a taste of summer to your dessert table all year round.
Print
Creamy Peach Sorbet
- Total Time: 275 minutes (including chilling and freezing time)
- Yield: 4–6 servings
Description
Indulge in a refreshing summer treat with this creamy homemade peach sorbet. Bursting with the natural sweetness and vibrant flavor of fresh peaches, this sorbet is an easy-to-make dessert that will keep you cool during the warmer months. With a few simple ingredients and a little patience, you can create this delightful sorbet in the comfort of your kitchen and impress your guests with this tropical treat.
Ingredients
6 large ripe peaches (about 3 pounds), pitted and sliced
1 cup (200 grams) granulated sugar
1 cup (240 ml) water
2 tablespoons freshly squeezed lemon juice
2 tablespoons peach schnapps (optional)
Pinch of salt
Instructions
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Make the Peach Syrup:
In a medium saucepan, combine granulated sugar and water over medium heat. Stir constantly until the sugar dissolves, about 3–5 minutes. Add half of the sliced peaches (about 3 peaches) to the saucepan, bring to a gentle simmer, and cook for 10–15 minutes, stirring occasionally until the peaches soften and release their flavors.
Remove from heat and strain the mixture into a heat-resistant bowl using a fine-mesh sieve. Press the peaches to extract all the juice. Let the syrup cool completely. -
Blend the Sorbet Base:
Once the peach syrup has cooled, combine it in a blender or food processor with the remaining sliced peaches, lemon juice, and peach schnapps (if using).
Blend until smooth, scraping down the sides as needed. Taste and adjust the sweetness with extra sugar or lemon juice if needed. Keep in mind that the flavors will be milder once frozen. -
Chill the Mixture:
Pour the sorbet base into a container with a lid. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and ensure the base is fully chilled before churning. -
Churn the Sorbet:
Remove the ice cream maker bowl from the freezer and assemble the ice cream maker according to the manufacturer’s instructions.
Pour the chilled sorbet base into the ice cream maker and churn for 20–30 minutes, or until the sorbet reaches a soft-serve consistency. -
Freeze the Sorbet:
Transfer the churned sorbet into an airtight container and freeze for at least 2 hours, or up to 4 hours, to firm it up before serving. -
Serve:
Let the sorbet sit at room temperature for 5–10 minutes before serving, which will make it easier to scoop. Serve in bowls or cones, and garnish with fresh peach slices, mint leaves, or a drizzle of honey for an extra special touch.
Notes
- Tropical Twist: Add ½ cup diced pineapple or mango to the sorbet base for a tropical boost of flavor.
- Peach Melba Sorbet: Swirl in some raspberry puree before churning for a colorful, flavorful contrast.
- Boozy Sorbet: Replace the peach schnapps with rum or bourbon for an adult version of this refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Mixing
- Cuisine: American
