This Easy Homemade Peach Sorbet is the perfect treat for hot days! With just ripe peaches, sugar, and a splash of lemon juice, it’s fruity and refreshing.
You’ll love how simple it is to make—just blend, freeze, and enjoy! I always keep a batch ready for when I need a sweet escape from the heat. 🍑
Key Ingredients & Substitutions
Peaches: Using ripe, fresh peaches is crucial for a flavorful sorbet. If you can’t find fresh ones, frozen peaches can work too—just let them thaw before blending.
Sugar: Granulated sugar adds sweetness and helps improve texture. If you prefer a lower-sugar option, try using honey or agave syrup instead—though it may change the flavor slightly.
Lemon Juice: Fresh lemon juice enhances the peach flavor and balances the sweetness. If you don’t have lemon, lime juice could be a good substitute.
Corn Syrup or Honey: These are optional but help create a smoother consistency. If you’re avoiding these, just stick to the peaches and sugar; the sorbet will still be tasty!
How Do I Peel Peaches Easily?
Peeling peaches can be tricky due to their fuzzy skin, but with the blanching method, it becomes a breeze! Start by scoring an “X” on the bottom of each peach. This small cut helps the skin loosen.
- Blanch peaches in boiling water for 30 seconds.
- Immediately transfer them to an ice bath to stop cooking.
- Once cool, the skins should slip off easily! If you still struggle, a paring knife works well too.
Taking this extra step can save you a lot of headache, and you’ll end up with perfectly peeled peaches ready for your sorbet.
Easy Homemade Peach Sorbet
Ingredients You’ll Need:
- 4 large ripe peaches (about 2 pounds), peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- Optional: 1 tablespoon light corn syrup or honey (to improve texture)
- Fresh peach slices for garnish (optional)
How Much Time Will You Need?
This peach sorbet takes approximately 15 minutes to prepare, plus 2-3 hours of chilling time in the freezer for it to firm up. It’s a quick and straightforward recipe to make, perfect for summer days!
Step-by-Step Instructions:
1. Prepare the Simple Syrup:
In a small saucepan, combine sugar and water. Heat over medium, stirring occasionally, until the sugar completely dissolves. Once it’s done, remove it from heat and let it cool to room temperature.
2. Peel the Peaches:
To make peeling easier, score an “X” on the bottom of each peach. Blanch them in boiling water for about 30 seconds, then quickly transfer them to an ice bath. You’ll find the skins slip right off!
3. Blend the Peach Mixture:
Slice the peeled peaches and place them in a blender or food processor. Add the cooled simple syrup, lemon juice, and optional corn syrup or honey. Blend everything together until the mixture is completely smooth.
4. Churn the Sorbet:
Pour the peach puree into an ice cream maker and churn according to the manufacturer’s instructions, until it’s a soft sorbet texture.
5. Freeze and Serve:
Transfer the peach sorbet to an airtight container and freeze it for at least 2-3 hours to firm up. When you’re ready to serve, scoop the sorbet into bowls and add fresh peach slices on top for garnish if you like. Enjoy your delicious, homemade peach sorbet!
Frequently Asked Questions
Can I Use Frozen Peaches for This Sorbet?
Absolutely! If fresh peaches aren’t available, frozen peaches can work as well. Just let them thaw before blending to ensure a smooth texture in your sorbet.
How Can I Adjust the Sweetness of the Sorbet?
If you prefer a less sweet sorbet, you can reduce the sugar in the simple syrup or substitute it with a natural sweetener like honey or agave syrup. Just remember that this may slightly affect the texture.
Can I Make This Without an Ice Cream Maker?
Yes, you can! Pour the blended peach mixture into a shallow container and freeze it. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it achieves a creamy consistency. This usually takes about 3-4 hours.
How Should I Store Leftover Sorbet?
Store any leftover peach sorbet in an airtight container in the freezer. It will keep well for about a week. Before serving, let it sit at room temperature for a few minutes to soften for easier scooping.
