Peach Sorbet

How to Make Peach Sorbet

1. 1

   Step 1: Make a simple syrup

   Combine the granulated sugar and water in a small saucepan and bring to a gentle simmer, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature, then chill briefly in the refrigerator so it’s cold when added to the fruit.

   For this step

   • 3/4 cupgranulated sugar
   • 1 cupwater
   
2. 2

   Step 2: Prepare the peaches

   Bring a pot of water to a boil and score a small 'X' on the bottom of each peach. Blanch the peaches in the boiling water for 30–45 seconds, then transfer to an ice bath; the skins will slip off easily. Peel, pit and roughly chop the peaches so they’re ready to purée.

   For this step

   • 4 cups (sliced)ripe peaches, peeled and pitted (about 4 medium)
   
3. 3

   Step 3: Purée the fruit

   In a blender or food processor, combine the chopped peaches, cooled simple syrup, lemon juice, a pinch of sea salt and the optional vodka. Purée until completely smooth, then taste and adjust sweetness or acidity as needed. For an extra-silky sorbet, push the purée through a fine-mesh sieve into a bowl to remove any fibrous bits.

   For this step

   • 2 tablespoonsfresh lemon juice
   • a pinchfine sea salt
   • 1 tablespoonvodka or light liqueur (optional — improves scoopability)
   
4. 4

   Step 4: Chill the base

   Cover the peach purée and refrigerate until very cold, about 1 hour. Chilling the mixture thoroughly helps it churn faster and produces a smoother sorbet texture.
5. 5

   Step 5: Churn in an ice cream maker

   Pour the cold peach mixture into your ice cream maker and churn according to the manufacturer’s directions, usually 20–25 minutes, until it reaches a soft, scoopable consistency. If you don’t have a machine, pour into a shallow metal pan and freeze, stirring vigorously every 30 minutes until smooth (about 2–3 hours).
   
6. 6

   Step 6: Freeze and serve

   Transfer the churned sorbet to a freezer-safe container and freeze until firm, at least 2 hours. When ready to serve, let sit at room temperature 5 minutes to soften slightly, then scoop into 4 bowls or glasses — one scoop per serving (about 100 g each).
   

1. Combine the granulated sugar and water in a small saucepan and bring to a gentle simmer, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature, then chill briefly in the refrigerator so it’s cold when added to the fruit.
2. Bring a pot of water to a boil and score a small 'X' on the bottom of each peach. Blanch the peaches in the boiling water for 30–45 seconds, then transfer to an ice bath; the skins will slip off easily. Peel, pit and roughly chop the peaches so they’re ready to purée.
3. In a blender or food processor, combine the chopped peaches, cooled simple syrup, lemon juice, a pinch of sea salt and the optional vodka. Purée until completely smooth, then taste and adjust sweetness or acidity as needed. For an extra-silky sorbet, push the purée through a fine-mesh sieve into a bowl to remove any fibrous bits.
4. Cover the peach purée and refrigerate until very cold, about 1 hour. Chilling the mixture thoroughly helps it churn faster and produces a smoother sorbet texture.
5. Pour the cold peach mixture into your ice cream maker and churn according to the manufacturer’s directions, usually 20–25 minutes, until it reaches a soft, scoopable consistency. If you don’t have a machine, pour into a shallow metal pan and freeze, stirring vigorously every 30 minutes until smooth (about 2–3 hours).
6. Transfer the churned sorbet to a freezer-safe container and freeze until firm, at least 2 hours. When ready to serve, let sit at room temperature 5 minutes to soften slightly, then scoop into 4 bowls or glasses — one scoop per serving (about 100 g each).