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Peach Sorbet recipe

Refreshingly cool and smooth peach sorbet.

Recipe: Peach Sorbet

2 1/2 pounds ripe peaches1 cup granulated sugarPinch of salt1/2 cup water2 tablespoons lemon juice1 tablespoon peach liqueur (see note)

  • Peel, pit and coarsely chop the peaches.
  • Place peaches, sugar and salt in a foodprocessor and pulse until combined.
  • With the machine running, pour water,lemon juice and peach liqueur through the feeding tube and processfor 1 minute or until the sugar is dissolved.
  • Refrigerate peach mixture until well chilled,about 1 hour.
  • Pour the chilled peach mixture into anice cream maker and follow the manufacturer’s instructions.
  • Transfer the sorbet to an freezer-safecontainer and press a sheet of plastic wrap against the surface.Cover and freeze the sorbet until firm. about 3 to 4 hours.

    Makes about 3 cups.

    Note: The alcohol will help keep the sorbetsmooth and ice-free.

    UMass Peach Sorbet demo

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  • Comments

    1 Comment


    I call this grown-up sorbet not only because of the booze, but also because it isn’t overly sweet. Lemon gives it a bright tartness, and peaches and bourbon provide most of the sweetness, enhanced by a few spoonfuls of honey. That’s right — no refined sugar in this recipe! 

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