I recently crafted a Frozen Sorbet using 6 ripe peaches, a touch of organic cane sugar, and fresh lemon juice. I love how the natural sweetness of chopped peaches blends with water and a pinch of salt, offering a refreshing, light treat that’s not only dairy-free but bursting with pure, fruity charm.

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I recently discovered the Perfect Peach Sorbet recipe and it quickly became one of my favorites. I love how it captures the fruity burst of spring in every bite.

Using 6 ripe peaches that I peel, pit, and roughly chop creates a base that is naturally vibrant and full of flavor. I mix in 1/2 cup water and 1/2 cup organic cane sugar, although I have tried a sugar-free version with erythritol that worked just as well.

A couple of tablespoons of fresh lemon juice brighten the taste while a pinch of salt balances out the sweetness perfectly. This dessert is not only gluten-free, dairy-free, nut-free, and soy-free, but its plant based nature makes it a light yet satisfying treat.

I often think of this recipe as a fun take on frozen sorbets or even a cool twist on traditional peach ideas that pairs well with any summer plan. Enjoy making it!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really dig how fresh and naturally sweet the peach flavor is – it reminds me of warm summer days. Second, I like that it’s super simple to make, even if it takes a bit of stirring every now and then, it makes me feel like I accomplished something cool in the kitchen. Third, I appreciate that it meets my dietary needs since its gluten-free, dairy-free, nut-free, and I can swap out the sugar for a substitute if I want a sugar-free treat. Lastly, the process is pretty fun and gives me a chance to play around with flavors and techniques.

Ingredients

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Peaches: Ripe peaches deliver natural sweetness and fiber, boosting flavor and digestion.
Water: Water hydrates the mix and ties the ingredients together, making it smooth.
Sugar/Substitute: Provides the key carbohydrates to sweeten the sorbet, with a sugar-free twist if using erythritol.
Lemon Juice: Fresh lemon juice adds bright tartness and vitamin C for that zesty kick.
Salt: A pinch of salt lifts the flavors, balancing the sweet and tart perfectly.

Ingredient Quantities

6 ripe peaches, peeled, pitted, and roughly chopped (about 4 cups of peach chunks)

1/2 cup water

1/2 cup organic cane sugar or a 1/2 cup sugar substitute (like erythritol) for a sugar-free option

2 tablespoons fresh lemon juice

A pinch of salt

How to Make this

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1. Start by peeling, pitting, and roughly chopping 6 ripe peaches so that you end up with about 4 cups of chunks.

2. In a small saucepan, combine 1/2 cup water and 1/2 cup organic cane sugar or your chosen sugar substitute. Put it on medium heat and stir until the sugar completely dissolves, creating a simple syrup.

3. Once dissolved, remove the pan from heat and let the syrup cool a bit.

4. Place the chopped peaches into a blender. Pour in the cooled syrup along with 2 tablespoons of fresh lemon juice and a pinch of salt.

5. Blend the mixture until smooth. You don’t need it to be completely silky – leaving a bit of texture is fine.

6. Transfer the peach puree to a shallow, freezer-safe container.

7. Place the container into your freezer for about 1 hour.

8. After 1 hour, take it out and stir it well with a fork; this helps break up any ice crystals.

9. Return the container to the freezer and repeat stirring every 30 minutes for about 2-3 hours total, or until you get a nice, sorbet-like texture.

10. Once it’s ready, serve the sorbet right away or keep it stored in the freezer for later. Enjoy your Perfect Peach Sorbet!

Equipment Needed

1. A cutting board for prepping the peaches
2. A vegetable peeler to remove the peach skin
3. A chef’s knife for pitting and chopping the peaches
4. A small saucepan to make the simple syrup
5. Measuring cups and spoons to get the water, sugar, lemon juice and salt just right
6. A blender to puree the peach mixture
7. A shallow freezer-safe container to freeze the sorbet
8. A fork for stirring the sorbet as it freezes
9. A freezer to complete the process

FAQ

Q: Can i use a sugar substitute instead of organic cane sugar?

Yep, you can swap out the cane sugar with a sugar substitute like erythritol. It might change the texture a bit but the sorbet still comes out tasty.

Q: How do i get a smooth texture in my peach sorbet?

Blending the peaches well is key. If you want a smoother finish, strain the mixture after blending to get rid of any fibrous bits.

Q: What if my peaches arent ripe enough?

Ripe peaches are super important for the best flavor. If your peaches are too firm, the sorbet might not turn out as sweet or flavorful.

Q: How long should i freeze the sorbet?

Once you mix everything, pop it in the freezer for about 2 hours. Stir every 30 minutes to avoid big ice crystals from forming.

Q: Can i add extra flavors like herbs?

Sure, you can experiment by adding mint or basil. Just add a few leaves when blending and strain them out if you dont want bits in your sorbet.

Perfect Peach Sorbet Recipe Substitutions and Variations

If you can’t find ripe peaches, you could use nectarines, apricots, or even mango for a fun twist, though the flavor will be a bit different
If you’re out of plain water, try using coconut water or white grape juice which adds a nice subtle sweetness
If you’re looking to avoid sugar, you can swap the cane sugar with honey or maple syrup, just know they make the mix a bit liquidy so you might need a little tweak
If you don’t have lemon juice handy, lime juice works okay too, giving a slightly different tang
Instead of a pinch of salt, a dash of sea salt is a good alternative and helps to bring out the flavors

Pro Tips

1. Try using a really good blender so that your peach chunks get broken down evenly. Sometimes my old blender leaves little bits behind which makes the texture a bit uneven.

2. Make sure you let your simple syrup cool off completely before mixing it with the peaches. If it’s too warm it can start cooking the fruit and changes the flavor.

3. When you’re freezing, be sure to stir the sorbet every half hour. I’ve noticed that not doing it can lead to chunky ice crystals that ruin the smooth feel.

4. If you’re switching to a sugar substitute, check if it fully dissolves. Some substitutes can leave a gritty texture that might affect the overall taste.

Perfect Peach Sorbet Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I recently crafted a Frozen Sorbet using 6 ripe peaches, a touch of organic cane sugar, and fresh lemon juice. I love how the natural sweetness of chopped peaches blends with water and a pinch of salt, offering a refreshing, light treat that's not only dairy-free but bursting with pure, fruity charm.

Servings

servings

Calories

127

kcal

Equipment: 1. A cutting board for prepping the peaches
2. A vegetable peeler to remove the peach skin
3. A chef’s knife for pitting and chopping the peaches
4. A small saucepan to make the simple syrup
5. Measuring cups and spoons to get the water, sugar, lemon juice and salt just right
6. A blender to puree the peach mixture
7. A shallow freezer-safe container to freeze the sorbet
8. A fork for stirring the sorbet as it freezes
9. A freezer to complete the process

Ingredients

6 ripe peaches, peeled, pitted, and roughly chopped (about 4 cups of peach chunks)
1/2 cup water
1/2 cup organic cane sugar or a 1/2 cup sugar substitute (like erythritol) for a sugar-free option
2 tablespoons fresh lemon juice
A pinch of salt

Directions

Start by peeling, pitting, and roughly chopping 6 ripe peaches so that you end up with about 4 cups of chunks.
In a small saucepan, combine 1/2 cup water and 1/2 cup organic cane sugar or your chosen sugar substitute. Put it on medium heat and stir until the sugar completely dissolves, creating a simple syrup.
Once dissolved, remove the pan from heat and let the syrup cool a bit.
Place the chopped peaches into a blender. Pour in the cooled syrup along with 2 tablespoons of fresh lemon juice and a pinch of salt.
Blend the mixture until smooth. You don't need it to be completely silky – leaving a bit of texture is fine.
Transfer the peach puree to a shallow, freezer-safe container.
Place the container into your freezer for about 1 hour.
After 1 hour, take it out and stir it well with a fork; this helps break up any ice crystals.
Return the container to the freezer and repeat stirring every 30 minutes for about 2-3 hours total, or until you get a nice, sorbet-like texture.
Once it’s ready, serve the sorbet right away or keep it stored in the freezer for later. Enjoy your Perfect Peach Sorbet!

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.