With only four simple ingredients, this Peach Sorbet Recipe will have you saying “yum” in no time! You’ll need a blender and an ice cream maker, and lots of ripe, yummy peaches of course!
If you don’t have an ice cream maker, it’s high time you got one. Gone are the days of needing ice and salt and a ton of time!
Nowadays, you can have soft-serve ice cream in only a half an hour with ice cream makers that have freezer bowls. (For my full review on ice cream makers along with the ONLY one I recommend, read this post called “Which Ice Cream Maker is the Best?“).
You will love the ability to make healthier ice cream, and nothing beats the taste of homemade ice cream with fresh ingredients! (You can find my more than 35 flavors of ice cream here!)
In your ice cream maker, you can also make sorbets, like delicious Strawberry Sorbet, or this perfect-for-summer Peach Sorbet.
How to Make Peach Sorbet
Sorbet is different from ice cream in that it doesn’t contain any cream or dairy. (That means it’s perfect for my daughter who is allergic to dairy!).
It usually consists of simple ingredients like fresh fruit, water, sugar, lemon or lime juice, and corn syrup.
For peach sorbet, you’ll want about 10 fresh peaches. Be sure to remove the skins by either using a vegetable peeler, or by blanching and peeling them. Click this link to see an easy tutorial on How to Blanch and Peel Peaches.
If your peaches are not ripe, I suggest using the vegetable peeler. If your peaches are nice and ripe, then blanching them will get the skins to just slide right off.
Once you’ve removed the skins, just slice each peach about twelve times. Then you can easily remove the slices by holding the peach in your hand and twisting it. This is easier than cutting the peach in half and then trying to remove the pit, especially if you’ve happened to get “cling stone” peaches.
Then just drop the sliced peaches into a blender or food processor along with 4-6 tablespoons of fresh lemon or lime juice, some sugar and some corn syrup, and blend until everything is thick and smooth.
At this point, you can just leave the sorbet mixture in the blender or food processor and put it in your refrigerator for at least an hour to chill.
When you’re ready to make the sorbet, pour the mixture into your ice cream maker and follow the manufacturer’s directions.
Once the sorbet has reached soft-serve consistency, it is ready to be removed from the ice cream maker and transferred to an airtight container. Freeze for several hours or overnight.
Can You Make Sorbet without an Ice Cream Maker?
The answer is yes, but I really like to use an ice cream maker! An ice cream maker is important because it infuses air into the sorbet, which gives it a light texture. If you simply pour the sorbet mixture into a container and freeze it, it will be like a popsicle and you might have trouble scooping it out of the container! However, you do have the option of letting it sit out and soften up a bit before you try to scoop it.
(Note: The corn syrup is an anti-freezing agent and will make your sorbet softer and easier to scoop if you just need to freeze it straight from the blender because you don’t have an ice cream maker. Normally, I’m totally anti-corn syrup, but for this recipe, it does help with texture and scoopability. If that is a word 🙂 )
For detailed step-by-step pictures of how to make a fruit sorbet, be sure to check out my post for Fresh Strawberry Sorbet.
This recipe first appeared on Julie’s Eats and Treats.
Nutrition Information: Yield: 10
Amount Per Serving: Calories: 159 Carbohydrates: 41g Sugar: 39g Protein: 1g