Why You’ll Love This Recipe
I make this recipe on hot afternoons when I want something cool without fuss. The 4:1 ratio of fruit to sugar creates a creamy texture that’s firm yet scoopable. I love being able to whip it up in minutes, then let it set in the freezer—no churning required.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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800 g (~5 ripe peaches), peeled and sliced
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200 g caster (granulated) sugar
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1 Tbsp (or to taste) fresh lemon juice
I stick with the 4:1 peach-to-sugar ratio—it gives a sorbet that’s firm but scoopable.
Directions
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Peel and slice peaches into eighths.
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Blend peach slices and sugar in a food processor until completely smooth, scraping down sides as needed.
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Stir in lemon juice to taste—just enough to brighten the flavor without overpowering.
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Transfer mixture to a freezer-proof container and freeze for 6–7 hours, or until firm.
Servings and timing
This recipe yields about 8 servings of sorbet. Preparation takes 20 minutes, plus 6–7 hours of freezing time.
Variations
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Keep the peels on for a rustic texture and deeper flavor (strain if you prefer a smoother result).
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Swap sugar for honey or maple syrup—just know this may slightly soften the texture.
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Substitute frozen peaches when out of season. Fresh has the best flavor, but frozen works in a pinch.
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Add flavors like a pinch of salt, a splash of lime instead of lemon, or even a few tablespoons of vodka to reduce iciness.
Storage/reheating
I store the sorbet in an airtight container in the freezer for up to 2 months. If it freezes too hard, I let it sit at room temperature for about 5–10 minutes before scooping.
FAQs
What’s the ideal fruit-to-sugar ratio?
I use a 4:1 ratio (peach:sugar by weight). It keeps the sorbet scoopable yet firm.
Can I leave peach skin on?
Absolutely. The skin adds flavor and nutrients. If you want ultra-smooth texture, strain it out after blending.
Can I use frozen or canned peaches?
Frozen works fine—just thaw a bit before blending. Canned isn’t recommended, as it results in a less flavorful sorbet.
How do I prevent rock-hard sorbet?
That 4:1 ratio helps. Also, before serving, leave it out for 5–10 minutes to let it soften slightly.
Can I add alcohol?
Yes! A splash of vodka helps prevent iciness and keeps it scoopable—just don’t add too much or it won’t freeze well.
Conclusion
I love how this peach sorbet is effortlessly simple yet delightfully satisfying. With just three ingredients and minimal fuss, it captures the essence of summer. I hope this becomes your go-to for warm days—it’s always a hit in my house!
