Ingredients
- 5 cups peaches (fresh or frozen), peeled and sliced
- ¾ cup granulated sugar
- 1 Tbsp fresh lemon or lime juice
- Optional: 1–2 Tbsp honey or maple syrup for added sweetness
Instructions
1. Combine peaches, sugar, and lemon juice in a food processor or blender. Puree until completely smooth.
2. Taste and add honey or maple syrup if your peaches aren’t super sweet.
3. Pour mixture through a fine-mesh strainer (optional) to remove bits of skin or fiber.
4. Cover the sorbet base and chill in the fridge for at least 2–3 hours, until very cold.
5. Churn in an ice cream maker if available, then freeze for 2–3 more hours until firm.
6. No ice cream maker? Freeze in a shallow container for 6–8 hours until scoopable. Stir every hour during the first few hours for a smoother finish.
Notes
Use the ripest, sweetest peaches you can find—flavor depends on quality fruit. Straining removes any coarse bits for a silky texture. Try variations: substitute part of the peaches with mango, add a splash of peach schnapps or vodka for scoopability. Store sorbet in a sealed, freezer-safe container for up to 1 month. Thaw at room temperature for 5–10 minutes before scooping. Got an ice cream maker? Great! If not, hand-stir for best smoothness every hour for the first 3 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook, Freeze
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 163
- Sugar: 39g
- Sodium: 40mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg