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During summer months when peaches are at their sweetest nothing satisfies quite like a simple homemade peach sorbet. This recipe brings out the vibrant flavor of ripe peaches and creates a cool dessert that is both light and comforting. It is a no churn recipe that comes together quickly with just a few pantry staples.
I remember making this for a family picnic when we had a surplus of peaches from the farmer’s market. It has become our go to treat for scorching afternoons because my kids are always excited to help blend and taste.
Ingredients
- Frozen peach slices or fresh peaches: peeled and sliced for the most intense peach flavor and easier blending. Choose ripe peaches with a bit of give for sweetness.
- Granulated white cane sugar: enhances the fruit’s natural sweetness and helps achieve the right texture. Use superfine sugar if possible for easy dissolving.
- Cold water: helps blend the mixture into a perfectly smooth consistency be sure it is very cold to speed up freezing.
- Fresh or bottled lemon juice: brightens up the peach flavor and adds a gentle tart contrast. Fresh lemons will yield a fresher taste.
Step-by-Step Instructions
- Blend the Base:
- Place peaches sugar water and lemon juice in a blender or food processor and blend on high until the mixture is completely smooth. Pause to scrape down the sides and make sure there are no chunks left.
- Freeze the Mixture:
- Pour the peach puree into a metal loaf pan or any freezer safe shallow dish. If your container does not have a lid press parchment paper or aluminum foil over the top to minimize ice crystals.
- Set the Sorbet:
- Place the pan in the coldest part of your freezer and freeze for at least four hours. The sorbet will firm up but still scoop if you let it stand at room temperature for five minutes.
- Scoop and Serve:
- Using a sturdy spoon or ice cream scoop transfer the slightly softened sorbet into bowls. Serve immediately and garnish with fresh mint or peach slices if desired.
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Peaches are hands down my favorite summer fruit and I love how this sorbet captures their flavor at its best. I still smile remembering my daughter’s delight as she licked the spoon after her first taste. This recipe always brings a burst of sunshine no matter the weather.
Storage Tips
Store the sorbet in a shallow airtight container so it freezes and softens evenly. Press a layer of parchment paper or plastic wrap directly onto the surface before sealing to prevent freezer burn and ice crystals. Never refreeze melted sorbet as it will become icy and lose its silkiness.
Ingredient Substitutions
If you only have canned peaches drain them thoroughly and reduce the sugar since they are packed in syrup. Try using maple syrup or honey for a different sweetness if you are not vegan. Nectarines work beautifully if peaches are not available.
Serving Suggestions
Serve scoops in chilled cups for a refreshing finish to any meal. Top each serving with fresh berries or a sprig of mint for color and a pop of flavor. Sorbet also makes a lovely base for a summer sundae with a splash of sparkling wine for the adults.
Cultural and Historical Context
Sorbet has roots in ancient Persia and has traveled across cultures as a fruit based frozen dessert. Peach sorbet has become a summertime tradition in my family especially during peach season trips to the orchard. It is a delightful bridge between old world technique and homestyle American comfort.
Recipe FAQs
- → Can I use fresh peaches instead of frozen?
Yes, fresh peaches work well. Slice and freeze them beforehand for a smoother texture.
- → How do I prevent ice crystals from forming?
Cover the mixture tightly in the freezer and avoid frequent thawing and refreezing to maintain smoothness.
- → Can I reduce the sugar amount?
You can adjust sugar to taste, but less sugar may affect the texture and softness of the sorbet.
- → What tools do I need for this dessert?
A blender or food processor and a freezer-safe container are essential for the process.
- → How long can I store peach sorbet in the freezer?
Stored well-covered, it keeps its quality for up to 3 months.