Perfect Peach Sorbet Recipe

I perfected a Perfect Peach Sorbet and I’m sharing my White Peach Sorbet recipe that’s gluten-free, dairy-free, nut-free, soy-free, plant-based, and even offers a sugar-free option.

I never thought a frozen dessert could taste like summer distilled into a spoon until I made this Perfect Peach Sorbet. I use fresh ripe peaches and a splash of fresh lemon juice and the flavor just stops you, its bright and honest and somehow grown-up.

It leans more toward White Peach Sorbet than anything too sweet, and I keep finding new ways to enjoy it. Honestly I keep bookmarking it under Peach Sorbet Recipes because friends always ask what that magic was, and I smile and say try it.

It’s simple, a little surprising, and makes you curious to taste it again.

Ingredients

• Peaches: Sweet, juicy fruit, good source of fiber and vitamin C, it adds natural sugars.
• Granulated sugar: Pure sweetener, raises carbohydrate content, adds body and round sweetness quickly.
• Water: Thins the puree, balances texture, no calories, helps dissolve sugar and syrups.
• Lemon juice: Bright acid, lifts flavor, adds vitamin C, keeps color from turning brown.
• Fine sea salt: Tiny pinch heightens sweetness and flavor, balances the sorbet, it’s not salty tasting.
• Light corn syrup or agave: Smooths texture by preventing ice crystals, adds mild sweetness, makes scoopable faster.
• Vodka or neutral spirit: Optional, lowers freezing point so sorbet stays softer, small alcohol residue.

Ingredient Quantities

• About 4 cups fresh ripe peaches (peeled, pitted, sliced; roughly 1.25–1.5 lb or 600–700 g)
• 3/4 cup granulated sugar (or 2/3 cup allulose or erythritol blend for a sugar free option)
• 3/4 cup water
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon fine sea salt
• 1 tablespoon light corn syrup or 1 tablespoon agave nectar (optional, for smoother texture)
• 1 tablespoon vodka or neutral spirit (optional, helps keep sorbet scoopable)

How to Make this

1. Make a simple syrup: in a small saucepan combine 3/4 cup granulated sugar (or 2/3 cup allulose or erythritol blend for sugar free), and 3/4 cup water; heat just until the sweetener dissolves, stir in 1 tablespoon light corn syrup or 1 tablespoon agave nectar if using for a smoother texture, then remove from heat and let cool a bit. (If you use allulose it dissolves quicker so you don’t need to boil long.)

2. Prep the peaches: if not already peeled, blanch 4 cups fresh ripe peaches (about
1.25–
1.5 lb or 600–700 g) in boiling water 30–60 seconds then plunge in ice water to slip the skins off, then pit and slice. Really ripe peaches give the best flavor, but don’t use mealy ones.

3. Blend: put the warmish but not hot syrup and the peaches in a blender or food processor with 1 tablespoon fresh lemon juice and 1/8 teaspoon fine sea salt; puree until very smooth. Add 1 tablespoon vodka or neutral spirit now if you want the sorbet more scoopable after freezing, otherwise skip.

4. Taste and tweak: taste the puree, add a pinch more salt or a squeeze more lemon if it tastes flat, or a little extra sweetener if needed. If it’s grainy from erythritol cooling, blend a bit longer or warm the syrup more carefully next time.

5. Strain for silkiness: press the puree through a fine mesh sieve into a bowl to remove any stringy bits and to get a silky sorbet, scraping the bottom well to get all the pulp.

6. Chill thoroughly: cover the bowl and chill the mixture in the fridge until completely cold, at least 2 hours or overnight; cold base churns into smoother sorbet.

7. Churn: pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

8. Freeze to firm up: transfer the sorbet to a shallow airtight container, smooth the top, press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals, then freeze at least 3–4 hours to firm. If you have no ice cream maker, pour into a shallow metal pan and freeze, stirring vigorously every 20–30 minutes for 2–3 cycles until smooth, then freeze solid.

9. Serve and store: let the sorbet sit at room temperature 5–10 minutes before scooping so it’s easy to serve, scoop and enjoy. Store in the freezer up to 2 weeks for best texture; if it gets too hard, stir in a teaspoon of vodka or let soften a little before serving.

Equipment Needed

1. Small saucepan (for making the simple syrup)
2. Measuring cups and spoons (3/4 cup, tbsp, 1/8 tsp)
3. Large heatproof bowl and a second bowl filled with ice water for blanching peaches, dont skip the ice bath
4. Paring knife and cutting board (peel, pit and slice)
5. Blender or food processor (to puree the peaches with syrup)
6. Fine mesh sieve and rubber spatula (press and scrape for a silky texture, youll want all the pulp)
7. Ice cream maker or a shallow metal baking pan plus a sturdy spoon for the no-churn method
8. Shallow airtight container and a piece of parchment or plastic wrap to press on the surface to prevent ice crystals
9. Ladle or pourable measuring cup and a kitchen timer (for transferring and timing blanching/churning)

FAQ

Perfect Peach Sorbet Recipe Substitutions and Variations

• Peaches: Use frozen peaches (thawed) or ripe nectarines, or even mango for a twist – about the same volume (roughly 4 cups). Frozen is super handy, just pat off extra juice so the sorbet isnt too watery.
• Granulated sugar: Swap with 1/2 to 2/3 cup honey or 1/2 cup maple syrup (theyre sweeter so cut the water 2-3 tbsp), or use 2/3 cup allulose or an erythritol blend for a sugar free version.
• Water: Replace the 3/4 cup water with 3/4 cup white grape juice, peach nectar, or chilled herbal tea to add flavor; if you use juice cut back the added sugar 1-2 tbsp because juice brings sweetness.
• Corn syrup or vodka (optional): For smoother texture sub 1 tbsp light golden syrup or glucose syrup, or 1 tbsp honey/agave if you want natural options. If you dont want alcohol, just skip the vodka or swap it for 1 tbsp peach brandy or orange liqueur for extra flavor.

Pro Tips

– Let the peaches sing first: roast or quick-macerate a few of them to concentrate flavor before you puree, then fold that concentrated bit back into the main puree for more depth. It sounds extra work but it makes the sorbet taste way more like summer.

– If you use sugar substitutes remember they behave different — erythritol can recrystallize and feel grainy, allulose stays softer but is sweeter so cut back a tad. If the mix gets a little gritty, warm the syrup gently or give the blender another whirl, that usually fixes it.

– For scoopability add a small hit of corn syrup, agave or even a tablespoon of vodka right into the base, not after freezing. Keeps the texture softer and you wont be prying frozen rocks out of the tub. Dont overdo it tho or you get boozy sorbet.

– Store smart: press plastic wrap directly onto the surface before sealing the container to stop ice crystals, and when serving let it sit 5 to 10 minutes at room temp so it loosens up. If it gets too hard later, stir it briefly or add a teaspoon of spirit and refreeze a bit.