I’ve perfected a Peach Sorbet Recipe that turns frozen peaches into soft-serve in five minutes without an ice cream maker, and you can freeze it if you start with fresh peaches.

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I almost never believe a dessert can be this simple, but this Peach Sorbet Recipe changed my mind. Using frozen peach slices and a splash of lemon juice it melts into soft serve in minutes and still tastes like summer, only colder.

Sometimes I pretend it’s a Peach Frose Recipe and spoon it straight from the blender while the neighbors wonder how long it’s been since I learned to be this smug, but really it’s just peaches and a few tricks. It brightens a hot afternoon and makes me feel like I discovered something that shouldnt be secret.

Ingredients

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Peaches juicy fruit provide fiber vitamin C natural sweetness and bright summery flavor
Frozen peaches concentrate sweetness, make sorbet silky and cold
Sugar or honey add carbs for sweetness, help texture, can be reduced if you want
Lemon juice adds bright acidity, balances sweetness and keeps flavors lively
Simple syrup smooths texture, blends evenly with fruit and keeps sorbet scoopable
Pinch of salt enhances flavor, cuts cloying sweet and wakes up peach aroma
Vanilla extract adds warmth, rounds flavors, it’s optional but lovely in small amounts
Fresh peaches when ripe bring bigger aroma, better texture and more complex fruit notes

Ingredient Quantities

4 cups frozen peach slices, about 1 pound (450 g)

2 to 3 tablespoons granulated sugar or honey, adjust to taste

Juice of 1/2 lemon (about 1 tablespoon)

1/4 cup simple syrup, optional

Pinch of fine sea salt

1/2 teaspoon vanilla extract optional but nice

For fresh peach version: 6 medium ripe peaches, about 2 pounds (900 g), peeled and pitted

For fresh peach sweetening: 1/2 cup granulated sugar and 1/2 cup water to make simple syrup

How to Make this

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1. If you are using fresh peaches, bring a pot of water to a boil, score an X on the bottom of each peach, drop them in for about 30 to 60 seconds, then plop them into an ice bath and the skins will slide right off. Pit and roughly chop 6 medium peaches, about 2 pounds.

2. If using fresh peaches make the simple syrup now by heating 1/2 cup granulated sugar and 1/2 cup water until the sugar dissolves, cool it completely. If you are using frozen peaches, measure 4 cups, about 1 pound, and break up any big clumps so the blades dont fight them.

3. Put the peaches in a high speed blender or food processor with 2 to 3 tablespoons granulated sugar or honey (start on the lower end), the juice of half a lemon, a pinch of fine sea salt, and 1/4 cup simple syrup if you want a silkier texture. Add 1/2 teaspoon vanilla extract if you like that flavor.

4. Pulse or blend on medium, scraping the sides often, until the mixture is completely smooth and creamy. Be patient, stop and stir, then blend again. If the motor stalls or the mix is too thick add one tablespoon of the simple syrup or a tablespoon of cold water at a time.

5. Taste and fix the sweetness or acid. Add more sugar or honey if it needs it, or squeeze in a little extra lemon juice if its flat. A small pinch more salt can make the peach flavor pop.

6. For soft serve ready to eat right away: scrape into bowls or cones and eat immediately, it will be soft and velvety in about five minutes after blending. If it seems too soupy, pop the bowls in the freezer for ten minutes.

7. For a scoopable sorbet to freeze and keep: pour the puree into a shallow, freezer safe container, smooth the top, press a layer of plastic wrap directly on the surface to avoid ice crystals and freeze until firm, usually two to four hours depending on your freezer.

8. To serve from frozen, let the container sit at room temperature for five to ten minutes so it loosens, then use a warm scoop or run the bottom of the container under warm water for a few seconds. If it got icy, pulse it again in the blender with a splash of simple syrup to revive the texture.

9. Store any leftovers in an airtight container for up to two weeks. Label it, and when you want to re scoop let it sit a few minutes to soften. Fresh garnishes like sliced peaches, mint, a sprinkle of sea salt or a little crushed cookie make it feel extra special.

Equipment Needed

1. Large pot (for blanching peaches)
2. Large bowl (for ice bath)
3. Slotted spoon or spider to lift peaches out of the water
4. Paring knife and cutting board for peeling and chopping
5. High speed blender or food processor (your choice)
6. Small saucepan plus measuring cups and spoons (for simple syrup)
7. Rubber spatula or bowl scraper to get every last bit out of the blender
8. Shallow freezer safe container, plastic wrap and an ice cream scoop or sturdy spoon for serving

FAQ

Q: Can I use fresh peaches instead of frozen? A: Yes, totally. Peel and pit about 6 medium peaches, make a simple syrup (1/2 cup sugar + 1/2 cup water) and toss the peaches in it so they macerate, then chill before processing. Or freeze the peeled slices and treat them like the frozen recipe for a quicker "nice-cream" method. Blanching the peaches for 30 seconds makes peeling way easier, but you can skip it if you're lazy.

Q: How sweet should the sorbet be? A: Start with 2 to 3 tablespoons sugar or honey for 4 cups frozen peaches, taste and add more if needed. For fresh peaches the recipe uses a 1/2 cup simple syrup which is a good baseline. Remember the cold dulls sweetness so make it a little brighter than you think it needs to be. Lemon juice and a pinch of salt help balance flavors.

Q: How do I get a smooth, not icy texture? A: Use a high speed blender or food processor and enough simple syrup or honey so it purees silky. Strain if you want ultra-smooth. Adding 1 to 2 tablespoons of vodka or peach liqueur keeps the sorbet scoopable after freezing, honey or invert sugar helps too. Also don't freeze it rock hard before serving; let it sit 10 to 15 minutes at room temp to soften.

Q: Can I make this without an ice cream maker? A: Yes. Blend the peaches with sugar, lemon and a little syrup until smooth, pour into a shallow container and freeze. Scrape and whisk every 30 to 45 minutes as it freezes to break up crystals, or for a quicker method pulse frozen peach slices in a blender until they turn into soft-serve and eat right away.

Q: How long will it keep in the freezer? A: Store in an airtight container for about 1 to 2 weeks for best texture and flavor. Press plastic wrap directly on the surface before sealing to reduce ice crystals. After longer storage it will get harder and more icy, but thawing 10 to 20 minutes makes it scoopable again.

Q: Can I add other flavors or mix-ins? A: Yep. Stir in a little vanilla extract, fresh herbs like basil or mint, grated ginger, or a handful of raspberries before freezing. For chunks, fold in chopped fresh peaches or toasted nuts near the end so they don't freeze rock hard. Keep sugar levels in mind when adding tart fruits.

Peach Sorbet Recipe Substitutions and Variations

Peaches (fresh or frozen) -> Nectarines or mango, same weight 1:1. Nectarines give almost the same texture and taste; mango will be sweeter and a bit smoother, so taste and cut back on added sweetener if needed.
Granulated sugar or honey -> Maple syrup or agave nectar (use 2 to 3 tablespoons liquid sweetener). Liquid sweeteners blend easier into cold fruit and add a nice flavor note, so start on the low side and add more if it needs it.
Juice of 1/2 lemon -> Juice of 1/2 lime (about 1 tablespoon). Lime gives the same bright acid lift and works exactly the same, just a slightly different citrus note.
1/4 cup simple syrup -> Honey syrup or agave syrup (1 part honey to 1 part warm water, or use agave straight). Use about 1/4 cup; these keep the sorbet smooth and slightly softer straight from the freezer.

Pro Tips

– If your frozen peaches are one big clump, dont just force the blender. Let them sit at room temp 10 to 15 minutes so they break up, or smack the bag on the counter a few times. Work in pulses and add a tablespoon of cold water or simple syrup if the motor starts to struggle.

– For an ultra smooth, restaurant style texture, press the puree through a fine mesh sieve before freezing. You lose a tiny bit of yield, but you get rid of stringy bits and tiny ice crystals and it feels way silkier.

– Keep a small jar of extra simple syrup or honey in the fridge for serving and reviving. If your scoop gets icy or chalky, a tablespoon stirred in per pint before re-blending brings back that soft, creamy mouthfeel fast.

– If using fresh peaches, buy ones that smell peachy and give a little when squeezed. If theyre too firm, pop them in a paper bag with a ripe banana or apple for a day to speed ripening; under-ripe peaches will taste flat no matter how much sugar you add.

Peach Sorbet Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I've perfected a Peach Sorbet Recipe that turns frozen peaches into soft-serve in five minutes without an ice cream maker, and you can freeze it if you start with fresh peaches.

Servings

servings

Calories

kcal

Equipment: 1. Large pot (for blanching peaches)
2. Large bowl (for ice bath)
3. Slotted spoon or spider to lift peaches out of the water
4. Paring knife and cutting board for peeling and chopping
5. High speed blender or food processor (your choice)
6. Small saucepan plus measuring cups and spoons (for simple syrup)
7. Rubber spatula or bowl scraper to get every last bit out of the blender
8. Shallow freezer safe container, plastic wrap and an ice cream scoop or sturdy spoon for serving

Ingredients

4 cups frozen peach slices, about 1 pound (450 g)
2 to 3 tablespoons granulated sugar or honey, adjust to taste
Juice of 1/2 lemon (about 1 tablespoon)
1/4 cup simple syrup, optional
Pinch of fine sea salt
1/2 teaspoon vanilla extract optional but nice
For fresh peach version: 6 medium ripe peaches, about 2 pounds (900 g), peeled and pitted
For fresh peach sweetening: 1/2 cup granulated sugar and 1/2 cup water to make simple syrup

Directions

If you are using fresh peaches, bring a pot of water to a boil, score an X on the bottom of each peach, drop them in for about 30 to 60 seconds, then plop them into an ice bath and the skins will slide right off. Pit and roughly chop 6 medium peaches, about 2 pounds.
If using fresh peaches make the simple syrup now by heating 1/2 cup granulated sugar and 1/2 cup water until the sugar dissolves, cool it completely. If you are using frozen peaches, measure 4 cups, about 1 pound, and break up any big clumps so the blades dont fight them.
Put the peaches in a high speed blender or food processor with 2 to 3 tablespoons granulated sugar or honey (start on the lower end), the juice of half a lemon, a pinch of fine sea salt, and 1/4 cup simple syrup if you want a silkier texture. Add 1/2 teaspoon vanilla extract if you like that flavor.
Pulse or blend on medium, scraping the sides often, until the mixture is completely smooth and creamy. Be patient, stop and stir, then blend again. If the motor stalls or the mix is too thick add one tablespoon of the simple syrup or a tablespoon of cold water at a time.
Taste and fix the sweetness or acid. Add more sugar or honey if it needs it, or squeeze in a little extra lemon juice if its flat. A small pinch more salt can make the peach flavor pop.
For soft serve ready to eat right away: scrape into bowls or cones and eat immediately, it will be soft and velvety in about five minutes after blending. If it seems too soupy, pop the bowls in the freezer for ten minutes.
For a scoopable sorbet to freeze and keep: pour the puree into a shallow, freezer safe container, smooth the top, press a layer of plastic wrap directly on the surface to avoid ice crystals and freeze until firm, usually two to four hours depending on your freezer.
To serve from frozen, let the container sit at room temperature for five to ten minutes so it loosens, then use a warm scoop or run the bottom of the container under warm water for a few seconds. If it got icy, pulse it again in the blender with a splash of simple syrup to revive the texture.
Store any leftovers in an airtight container for up to two weeks. Label it, and when you want to re scoop let it sit a few minutes to soften. Fresh garnishes like sliced peaches, mint, a sprinkle of sea salt or a little crushed cookie make it feel extra special.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.