Description
A refreshing and simple homemade peach sorbet made with ripe peaches, sugar, lemon juice, and water, with no ice cream maker required.
Ingredients
- 4 cups ripe peaches, peeled, pitted, and sliced (about 6–8 peaches)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 cup water
- 1 teaspoon vanilla extract (optional)
Instructions
- Combine the granulated sugar and water in a small saucepan over low heat. Stir until the sugar fully dissolves, then remove from heat and let the syrup cool completely.
- Add the sliced peaches to a blender or food processor. Pour in the cooled syrup and add the fresh lemon juice. Add the vanilla extract as well if using.
- Blend until the mixture is completely smooth.
- Taste the mixture and adjust the sweetness if needed.
- Pour the blended peach mixture into a shallow freezer-safe container.
- Freeze the mixture, stirring with a fork every 30 to 45 minutes to break up ice crystals.
- Repeat the stirring process for 3 to 4 hours, or until the sorbet is fully frozen and smooth in texture.
- Let the sorbet sit at room temperature for a few minutes before serving to soften slightly for easier scooping.
Notes
- Frozen peaches can be used instead of fresh; thaw them slightly before blending.
- For a smoother texture, blend thoroughly and stir regularly during freezing.
- You can reduce the sugar if the peaches are very sweet, but less sugar may make the sorbet firmer.
- Peeling the peaches gives the smoothest texture, though the skins can be left on for a more rustic finish.
- Store in an airtight container in the freezer for up to 1 week.
- If the sorbet becomes too firm, let it sit at room temperature for 5 to 10 minutes before scooping.
- Try variations by swapping peaches with nectarines or mangoes, adding mint, or blending in berries.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 30g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
