Peach Sorbet

Peach Sorbet is the best thing to use up ripe peaches in your fridge. You can make this easy, sweet and refreshing sorbet with 5 ingredients without an ice cream maker.

 

I LOVE peaches! I love not only their sweet taste, but also their look. Don’t you think they look so beautiful and graceful like a lady? I find them really aesthetic for photography as well, so we need to shoot more photographs with these beauties, which means more recipes with them too. It is a good idea to freeze some to use in fall or even winter. The Peach Bread I made some time ago has already become a favorite of you and this definitely shows I’m right about creating new peach recipes. Hope you love this Peach Sorbet as much.

This is an easy recipe for sorbet and you can experiment with other fruit in their season. If you are a big fan of ice cream, I must tell you that this sorbet is not as rich because there is no milk or heavy cream in it. I think a classic sorbet should be based on a fruit, so it should be dairy-free. Otherwise it wouldn’t be called sorbet. Ice cream would be the right word then.

I didn’t use an ice cream maker for this recipe, I used the old method which calls for stirring every half hour until it gets firm. If you don’t have that time to deal with it this way, just freeze the sorbet mixture in your ice cream maker.

 

About this Peach Sorbet Recipe

I made this peach sorbet using pureed frozen peach and simple syrup. Don’t worry, it’s so easy to make this syrup. Just combine equal amounts of water and sugar in a saucepan. Boil until sugar dissolves completely and let it cool.

Sugar is a significant ingredient in a sorbet recipe because it helps to get the right texture. The texture gets too icy if you don’t add sugar. The best way to add it in a sorbet recipe is to dissolve it in boiling water first, which is called a simple syrup. It has a lower freezing point thanks to sugar, but be careful about the amount.

If you add too much syrup, you end up with a slushy sorbet. Well, I don’t really care about it because it is still tasty and refreshing. And we NEED it in summer. If you want your sorbet to turn out perfect, you can read this egg method to decide on the amount of simple syrup. Interestingly, mom uses the exact same method to decide on the amount of salt in brine when making pickles.

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