Peach Sorbet

So, it’s blazing hot, you’re sweating through your T-shirt, and you’re this close to sticking your head in the freezer. You don’t want cake. You don’t want cookies. You want something cold, fruity, and not totally guilt-inducing. Enter: Peach Sorbet.

This frozen beauty is light, refreshing, and tastes like summer in a scoop. Even better? It only takes a handful of ingredients, no ice cream maker, and minimal adulting.

Why You’ll Want to Make This (Like, Immediately)

If you’ve never made sorbet before, here’s your moment. It’s basically fruit, sugar, and vibes.

• Only 3–4 ingredients—and one of them is water. Can’t get easier than that.
• No fancy tools needed—a blender or food processor does all the work.
• Dairy-free—great for lactose-avoiders or just when you’re not in a creamy mood.
• Make-ahead magic—perfect for parties or pretending to be a responsible meal prepper.

Plus, peaches are peak summer, and when they’re ripe and juicy? They basically turn into gold in your mouth. Seriously.

Ingredients

• 4 large ripe peaches (about 1 ½ lbs), peeled and sliced
• 1/2 cup granulated sugar (adjust based on sweetness of the peaches)
• 2 tablespoons lemon juice (for brightness and to keep it from turning brown)
• 1/4 cup water
• Optional: pinch of salt, mint leaves for garnish, or even a splash of peach schnapps if you’re feeling cheeky 😏

Pro tip: If your peaches are super ripe and sweet, you can cut the sugar down. Taste as you go!

Instructions

Step 1: Peel and Prep

1. If your peaches aren’t already peeled, blanch them for 30 seconds in boiling water, then plunge into an ice bath. The skins will slide right off like magic.
2. Slice and remove the pits.

Step 2: Blend It Up

1. In a blender or food processor, combine the peaches, sugar, lemon juice, and water.
2. Blend until completely smooth. No chunks, no pulp—just pure peachy bliss.

Step 3: Freeze That Goodness

With an Ice Cream Maker:

• Chill the puree in the fridge for at least 1 hour.
• Then churn in your ice cream maker according to the machine’s instructions.
• Transfer to a container and freeze for another 1–2 hours to firm up.

No Ice Cream Maker?

• Pour the puree into a shallow dish.
• Freeze for about 3–4 hours, stirring every 30–60 minutes with a fork to break up ice crystals.
• Once it’s scoopable, it’s done!

Step 4: Serve

Scoop into bowls or cones. Garnish with mint if you’re feeling fancy. Or just grab a spoon and go straight from the tub. No shame here.

Common Mistakes (Don’t Be That Person)

1. Using underripe peaches.
Hard peaches = weak flavor. If they aren’t juicy and fragrant, wait a day or two. Trust.

2. Skipping the lemon juice.
This isn’t just for tartness—it keeps the color bright and prevents browning. It’s your sorbet’s BFF.

3. Not blending long enough.
Grainy puree = icy sorbet. Blend until you could basically drink it with a straw.

4. Freezing in a deep bowl.
Shallow containers freeze faster and more evenly. Deep ones take forever and make it a pain to scoop.

Variations & Add-Ons

Wanna jazz it up? Here are some ideas:

• Peach-Mango Sorbet: Swap half the peaches for mango chunks. Tropical energy unlocked.
• Spicy Peach: Add a pinch of cayenne or ginger for a little heat.
• Peach + Berries: Toss in some strawberries or raspberries for a fruity twist.
• Adult version: A splash of vodka, prosecco, or peach schnapps keeps it soft and scoopable (and slightly more fun 😏).

FAQ

Can I use frozen peaches?
Absolutely. Just thaw them first and drain any excess liquid. They’re a great shortcut when fresh peaches are out of season or stupidly expensive.

How long does it last in the freezer?
About 1–2 weeks for best texture. After that, it gets a little icy. But let’s be real—you’re eating it way before then.

Do I need to strain the puree?
Only if your blender can’t get it super smooth. Otherwise, no need.

Can I make it keto or sugar-free?
Yes! Use a sugar substitute like monk fruit or erythritol. Just know it might freeze a little harder.

Why is my sorbet icy?
Probably not enough sugar or fat. Sugar helps keep it soft. You can add a tablespoon of corn syrup or alcohol to fix that.

Final Thoughts

Peach Sorbet is the kind of dessert that makes you feel like you’ve got your life together—without actually doing much. It’s simple, fresh, and ridiculously satisfying when it’s a million degrees outside and you just want something cold that doesn’t feel like a brick of dairy.

Keep it basic, make it bougie, or spike it with booze—whatever your vibe, this recipe has your back.

Now go grab some peaches, freeze that sunshine, and live your best frozen-fruit-filled life. 🍑❄️