Easy to make, this Peach Sorbet is the perfect frosty summer dessert. Made from fresh peaches, this sorbet has so much flavor and only needs a hint of sweetener to round it out. From there, I added a touch of lemon juice and a dash of cinnamon to create a little depth. This sorbet tastes like pure summer, and it’s fruit-based, making it a healthy dessert as well.
This peach sorbet is simple to make with just four ingredients. You start by freezing fresh peaches, then add just a touch of sweetener, lemon, and a hint of cinnamon.
From there, your food processor does the work, turning those delicious juicy peaches into a flavorful sorbet
Straight out of the food processor, it has a texture like soft serve. However, you can also freeze it for a few hours for a firmer texture.
Either way, it is one of my favorite things to make on the hottest days of summer. There is just something about the pure peach flavor that hits the spot when you’re craving a little something sweet, but it’s just too hot outside.
Ingredients & Substitutions
- Peaches – fresh ripe peaches make the best tasting sorbet. You can use pre-frozen peaches but you may need to add more sweetener. And I’ve found frozen peaches lacking in flavor where we live.
- Maple syrup – I use Grade A amber maple syrup for a very light, subtle maple flavor that doesn’t overwhelm the delicate peach. Honey also works, but it does clump in the food processor and requires more patience sometimes. Agave nectar is another great choice for a natural sweetener.
- Lemon juice – freshly squeezed lemon juice adds a bright flavor that gives depth to this sorbet. It’s subtle but it really is worth it!
- Cinnamon – again just a hint of cinnamon takes the flavor right over the top. For pure peach flavor, leave it out.
How to make this recipe step by step
Step 2: Next, spread the diced peaches onto a parchment lined baking sheet. One batch of peach sorbet fits well on a half-size baking sheet. You can also line any pan you have that fits in your freezer.
Step 3: When the peaches are frozen, add them to a food processor breaking up any clumps. Next, add the fresh lemon juice, maple syrup, and a dash of cinnamon.
Begin to process, stopping whenever the peaches clump up.
Step 4: After a few minutes and several stops to break up the peach clumps, you will begin to see a soft-serve sorbet in your food processor.
From there, you can serve it immediately or place it in a freezer-safe container and freeze it until it is firmer.
Ways to serve this
- Serve this peach sorbet at any barbecue or after any summer meal.
- For a summer bash, try starting with my Summer Charcuterie Board. For dinner, serve my Grilled Caprese Chicken and Strawberry Spinach Salad. Add some grilled potatoes if desired and finish off with this peach sorbet and scoops of my Honey Ice Cream.
FAQ’s
Nectarines work well in place of peaches. Plums and apricots would also work, but tend to have a subtle flavor when frozen. I’ve also made this recipe with frozen mango, frozen bananas, frozen blueberries, and frozen strawberries.
For a natural sweetener, my first choice would be agave nectar for a subtle flavor, but a touch of sifted powdered sugar would also work here in this peach sorbet.
Storing leftovers
- To store – any leftover peach sorbet can be stored in a freezer-safe container for up to one month. A homemade fruit sorbet like this will freeze rock solid. It will need at least 30 minutes on the counter to soften up. For the best texture, I found defrosting in the fridge for about two hours produces the best results.
- Make ahead – For the best results, I don’t recommend making the sorbet any further ahead than a few hours before you’re going to eat it. However, you can always freeze the peaches up to one month ahead of time, and it only takes minutes to make this sorbet.
Tips & Tricks
- I find it helps the texture of sorbet to stir it every 30 minutes for the next 3 to 4 hours as you freeze it for a firmer texture. The reason for this is the stirring breaks up the crystallization as it’s freezing and creates a smoother texture.
- Try to make sure the chunks of peaches you dice up aren’t too large. The larger the peach chunks the harder it is for your food processor to break it down.
- Also, it does take a little patience to break up the frozen fruit in the first few minutes of processing. But don’t worry, it will come around. I like to resist the temptation to add extra liquid to make the processing easier because it makes the sorbet softer.
Dietary Options & Substitutions
- This sorbet is gluten-free, dairy-free, Paleo, vegan, and vegetarian, as written if you use the maple syrup. The optional honey is a nice sweetener with peaches, but it does tend to clump in the food processor and is not vegan.
More Frozen Dessert Recipe Inspiration
I really hope you enjoy this Peach Sorbet! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Peach Sorbet
INGREDIENTS
- 4 cups diced peaches - frozen
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp Vietnamese cinnamon
- 2 tbsp maple syrup - optional, more or less to taste
INSTRUCTIONS
- Start by dicing up your peaches. I do this by cutting them into slices right on the pit and then into a rough dice from there.
- Next, spread the diced peaches onto a parchment lined baking sheet and freeze until firm, at least 4 hours.
- Place the frozen diced peaches and the rest of the ingredients into a food processor.
- Process until the fruit starts to stick into clumps. Then stop to break up the fruit chunks and repeat this process until the sorbet is completely smooth, about 3-4 minutes.
- Serve the sorbet immediately, or you can freeze it for 3-4 hours for a firmer texture.
- To keep the smoothest texture, stir the sorbet every 30 minutes to prevent it from forming bigger ice crystals as it freezes, which is what will make it icy.
NOTES
nutrition facts
This recipe was originally published in 2017 and updated in 2024 with new photos, more tips, and more information.
Absolutely love this!
So glad you enjoyed it!
Do you leave the skin on the peaches ?
I do leave the skin on my peaches, the food processor completely grind it right up!
No
It’s up to your personal preference, you can leave the skin or or take the peach skin off, I leave it on for extra color and it’s much easier.