Save Pin
When peaches hit their stride in the summer, the air in my kitchen turns syrupy sweet with sun-kissed fruit. This peach sorbet is the easiest way to use up all those juicy beauties. All you do is blend ripe peaches with a few basics you probably already have. No fancy gadgets or stovetop fuss needed. Just toss it all together and hang tight while it firms up in the freezer.
My first batch was whipped up at a backyard get-together, and it didn’t last long! People grabbed seconds, and now it’s something I always make when peaches are everywhere. It’s the best way to hold onto summer before those sweet fruits disappear.
Dreamy Ingredients
- Honey: completely optional A little goes a long way and can really amp up the peachy vibes if your fruit isn’t sweet enough
- Water: helps things whirl together in the blender Chilled filtered water is the way to go for best results
- Lemon juice: brings some tart zing Try to squeeze your own if you can for that bright pop
- Sugar: keeps the whole thing from turning rock solid Taste your peaches first and only use what you need
- Peaches: you’ll want them soft and fragrant Give them a gentle squeeze and sniff to pick the best ones
Simple Steps to Follow
- Dive In and Dish Up:
- If your sorbet’s rock hard, let it stand on the counter for a little bit. Then scoop it into bowls and pop on a few fresh peach slices if you like a pretty finish
- Mix Things Up While Freezing:
- Stash your pan in the freezer. For the first couple hours, check every half hour and stir everything up with a fork to bust up any icy chunks. Chill for at least four hours all together
- Pour and Cover:
- Spoon your silky smooth purée into a low dish that fits in the freezer. Press plastic wrap right against the surface – this keeps it from frosting over
- Tweak the Sweetness:
- Give your peach mix a quick taste. If it’s too tart or just not there, blend in a touch of honey and give it another whirl until it’s right for you
- Let’s Blend:
- Drop the peach chunks in your blender along with sugar, lemon juice, and water. Blend until it’s super smooth – you don’t want any bits left
- Peel and Chop:
- Gently peel off the skins (they come off so easily if ripe!) Pull out the pits and slice up the fruit so it blends up nicely
Save Pin
Honey is what gives this sorbet something special – it’s so delicate and floral and blends right in with peaches. I once brought a batch to my grandma’s made with peaches from her tree, and everyone thought it tasted way better than any store bought goodness.
How to Stash Your Sorbet
Pop your sorbet in a container that seals tightly and keep it in the freezer up to two weeks. Lay some plastic wrap right on top of the surface before snapping the lid tight; it keeps ice from forming. If it gets too solid, let it sit out a bit and scooping is a breeze.
Ingredient Switch Ups
No honey in the cupboard or want to keep it all plant-based? Sub in maple syrup or agave instead for that hit of sweetness. Out of fresh peaches? Frozen ones totally work, just defrost first. How much sugar to use? Taste your peaches and go by that.
Save Pin
Serving Inspiration
Go wild with your toppings – try extra peach wedges or maybe a little honey drizzle for sparkle. Scoop alongside vanilla yogurt, stack up in layers, or even freeze in popsicle trays for a grab-and-go summer snack. It also makes an awesome little bite to freshen your taste buds between courses.
A Cool Slice of History
Sorbets made from fruit have been around forever. They were loved in places like old Persia and the courts of Renaissance Europe. When folks got easy access to ice, these treats really took off as a summer splurge. Making peach sorbet always feels like a tiny tradition and a history lesson – right at the kitchen table.
Common Questions
- → What's the trick to picking great peaches?
Go for peaches that smell yummy, have a deep color, and are just a tiny bit soft when you give them a gentle squeeze. These’ll blend nice and smooth and taste sweet on their own.
- → Can I go with frozen peaches for this?
Yeah, frozen works great! Just let them thaw out a bit first. That way, they blend up smoother and your sorbet turns out creamy.
- → What keeps sorbet from getting icy?
Using sugar helps stop those ice crystals from taking over, and giving the mix a quick stir during the first couple hours in the freezer keeps everything soft and scoopable.
- → Could I skip the honey?
You sure can. Leaving out honey makes it fully plant-based. The sweetness from sugar and peaches is all you need.
- → How long do I need to freeze it?
Stick it in the freezer for about 3 to 4 hours. For those first 2 hours, stir it every half hour so it stays creamy and doesn’t get too hard.