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Peach Sorbet

Peach sorbet is a bright, golden frozen dessert made from ripe peaches blended into a silky base and churned for a smooth, icy scoop. This easy sorbet recipe uses a quick simple syrup, then freezes until firm for a naturally vibrant summer peach treat.
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Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Peach sorbet base
  • 4 cup fresh ripe peaches, peeled and diced Ripe and fragrant for the best flavor; dice small so they blend smoothly.
  • 0.75 cup granulated sugar Sweetens and helps the sorbet freeze with a scoopable texture.
  • 0.25 cup water Used to dissolve sugar into a quick simple syrup.
  • 2 tbsp lemon juice Adds brightness and balances the sweetness.
  • 0.25 tsp vanilla extract Rounds out flavor without overpowering the peaches.
  • 0.25 tsp salt Just a pinch—use a small amount for balanced sweetness.

Equipment

  • 1 ice cream maker

Method
 

Make the simple syrup
  1. Combine sugar and water in a saucepan and heat over medium heat until the sugar is fully dissolved, about 3–5 minutes. Visual cue: the mixture looks clear with no granules at the bottom.
  2. Turn off the heat and transfer the syrup to a bowl to cool completely, about 15 minutes. Visual cue: it reaches room temperature and thickens slightly as it cools.
Blend and smooth the sorbet base
  1. Blend the diced peaches with the cooled simple syrup, lemon juice, vanilla extract, and salt until completely smooth. Visual cue: the mixture turns a uniform peach-gold color with no chunks.
  2. Strain the blended mixture through a fine mesh sieve for a very smooth sorbet, or leave it as-is for a more textured result. Visual cue: strained liquid looks velvety; unstrained base looks thicker with visible peach bits.
Churn and freeze
  1. Refrigerate the sorbet base until very cold, at least 1–2 hours. Visual cue: the mixture feels cool and thickened when you pour it.
  2. Churn in an ice cream maker for 20–25 minutes until it reaches a soft, scoopable consistency. Visual cue: it looks like slushy frozen sorbet with a light, airy texture.
  3. Transfer to a container and freeze at least 2 hours until firm enough to scoop. Visual cue: the top is set and the surface holds shape when you run a spoon through it.

Notes

For the cleanest scoop, chill the blended base very cold before churning, and freeze in a shallow container for faster firmness. Store covered in the freezer up to 2 weeks; for best texture, let it sit 5 minutes at room temperature before scooping. Freezer yes. Dietary swap: this recipe is naturally dairy-free—use extra-ripe peaches to keep flavor bold without any dairy additions.