Name: Peach Sorbet: Refreshing Summer Treat
Prep time: 15 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 4 cups ripe peaches, peeled and sliced; 1 cup granulated sugar; 2 tablespoons fresh lemon juice

Jump to Recipe·Leave a Review

I love making this peach sorbet because it’s the perfect blend of sweet, juicy peaches and bright lemon. It’s light, refreshing, and captures the taste of summer in every spoonful.

Peach Sorbet: Refreshing Summer Treat

Why You’ll Love This Recipe

I enjoy how simple and fuss-free this recipe is. The peaches naturally sweeten and soften as they sit with sugar and lemon juice, and after blending, the sorbet turns out incredibly smooth and flavorful. I also like that it’s dairy-free and can be made with or without an ice cream maker.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe peaches, peeled and sliced
Granulated sugar
Fresh lemon juice

Directions

I mix the peaches, sugar, and lemon juice in a large bowl until everything is evenly coated.
I cover the bowl and refrigerate for at least 24 hours, or up to 48 hours, so the flavors develop.
I blend the mixture until completely smooth, about 30 seconds.
If using an ice cream maker, I pour the mixture in and churn until thick, about 25 minutes.
I transfer the sorbet to a shallow freezer-safe container, press plastic wrap directly on the surface, and freeze for about 4 hours until scoopable.

If I’m not using an ice cream maker, I pour the blended mixture into a loaf pan or shallow dish and freeze for 6–8 hours, stirring every 30 minutes in the first couple of hours for a smoother texture.

Servings and timing

This recipe makes about 1 quart, which serves 4 people. It takes around 4 hours and 40 minutes in total, including 15 minutes of active prep and the rest for chilling and freezing.

Variations

I sometimes replace half the peaches with nectarines, apricots, or berries.
For a no-refined-sugar version, I swap the granulated sugar for honey, maple syrup, or agave.
Adding a splash of coconut milk makes it creamier.
I occasionally mix in a pinch of cinnamon, ginger, or fresh herbs like basil or thyme for a twist.

Storage/reheating

I store the sorbet in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals.
Churned sorbet tastes best within one month.
If making without churning, I store it in the freezer for up to one month, stirring occasionally during freezing for better texture.

FAQs

What makes sorbet creamy?

The creaminess comes from using the right balance of sugar and fruit, plus blending well to incorporate air and reduce ice crystals.

Can I use frozen peaches instead of fresh?

Yes, I’ve used frozen peaches successfully. I thaw them slightly before blending for the best texture.

How do I prevent the sorbet from freezing too hard?

If it’s too firm, I let it sit at room temperature for 5–10 minutes before scooping.

How long can I keep the sorbet?

I try to enjoy it within one month for the best flavor and texture.

Can I make this sorbet ahead for a party?

Yes, I can macerate the peaches a day or two in advance and store the blended base in the fridge for up to a week before churning or freezing.

Conclusion

I keep coming back to this peach sorbet recipe because it’s easy, fresh, and endlessly customizable. It’s a light, fruity dessert that feels special yet requires very little effort—perfect for summer gatherings or a cool treat anytime.