Peach sorbet is a non-dairy frozen dessert made from fresh peaches. It has a unique aroma, perfect for cooling off on hot summer days. Sorbet is the dairy-free version of Italian gelato. It's just as creamy but lighter and less caloric.
The lack of animal ingredients (such as milk, cream and eggs), along with the generous dose of fruit, makes sorbet one of the lightest and most refreshing desserts ever.
Sorbets are generally fruit-based. Lemon sorbet is the classic and most popular flavor in Italian tradition, and is eaten all year round.But in summer, a season that offers so many varieties of delicious fruit, we can indulge in a variety of sorbet flavors!
Peach sorbet is one of the most beloved. It's really delicious and refreshing. Of course, it's necessary to use top quality, ripe and tasty peaches.
Now we'll show you how to make peach sorbet at home, with and without the help of the ice cream maker.
Water, sugar, peaches and a little lemon juice! These are the ingredients you need to make this easy homemade peach sorbet.
You will be thrilled with the result!
Ingredients
WITH Ice Cream Maker:
- Prep Time: 30 Min + about 40 min in ice cream maker
- Cook Time: 5 Min
- Servings: 4/6 people that is about 500 g (1,1 lb) of Peach Sorbet
WITHOUT Ice Cream Maker:
- Prep Time: 30 Min + cooling in the freezer for about 4 H
- Cook time: 5 Min
- Servings: 4/6 people that is about 500 g (1,1 lb) of Peach Sorbet
- 180 g (12 tablespoons) of granulated sugar
- 230 ml (1 cup) of water
- 500 g (1.1 lb) of peach pulp (net of peel and stone)
- the juice of half a lemon
Kitchen Tools and Equipment
BLENDER: First, you need either a traditional blender or a good quality immersion blender. You use it to blend the peach pulp to a thick, smooth consistency.
ICE CREAM MAKER: Another useful tool for making this easy peach sorbet recipe surely is an ice cream and sorbet maker. There are various types of ice cream makers, but the best is the one that has a compressor that cools while blending the sorbet or the gelato. We recommend Whynter Automatic Ice Cream Maker.
In addition, other high-performance ice cream and sorbet machines are Musso ice cream makers. They are completely made in Italy but have successfully spread throughout the world. The smallest model, Lello 4080 Musso Lussino, is made for home use but has the same features as the professional machines.
This type of machine is very similar to the professional one. It's a little expensive but with this ice cream maker you will have a perfect Italian Sorbet and - above all - in quite a short time.
Other types of ice cream makers, without a compressor, plan to keep the special container of the machine in the freezer many hours ahead of time to cool the ingredients while mixing them, but its autonomy is quite short. We recommend Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker which in our opinion is inexpensive and practical.
CONTAINER FOR SORBET: Making sorbet recipe without an ice cream maker: the result will still be good if you follow really well our recipe step by step. In this case you will need a stainless steel sorbet container.
Instructions
BEFORE YOU START: first of all, if you are NOT going to use the ice cream maker, remember to put a STAINLESS STEEL container (no plastic this time!) in the freezer a few hours beforehand. When you will pour the sorbet mixture, the container must already be frozen.
To prepare the peach sorbet, whether you use an ice cream maker or not, the preliminary (5) steps are the same.
How to Make Peach Sorbet WITH Ice Cream Maker
Step 1) - In a saucepan, dissolve sugar in water over low heat. Turn off and allow to cool completely.
Step 2) - Peel the peaches and cut them into pieces. Now weigh 500 g (1,1 lb) of peach pulp.
Step 3) - Squeeze the lemon half. Then add the lemon juice to the peaches.
Step 4) - Blend for a few moments, until you get a thick mixture.
Step 5) - Then add the completely cooled sugar syrup. Stir for a few more seconds. Finally, you should have a smooth mixture.
Now, if you have an ice cream maker, pour the peach sorbet mixture into the ice cream maker basket.
Step 6) - follow the machine's instructions. We used a cooling ice cream maker and it took about 40 minutes.
At the end of the preparation you can immediately enjoy the peach sorbet or store it in the freezer in a special container.
How to Make Peach Sorbet WIYHOUT Ice Cream Maker
Step 6/b) - If you don't have an ice cream maker, you can still prepare an excellent peach sorbet. The procedure is very simple but takes a little longer.
Let a stainless steel container cool for at least 2 hours in the freezer. Follow the first 4 steps above. Then add the chilled sugar-water syrup and stir. Now pour the peach mixture into the chilled stainless steel container.
Step 7/b) - Cover it with a lid or a sheet of plastic wrap. Place it in the freezer for 30 minutes. After that, remove it from the freezer and mix it well with a spoon or a whisk. Then return the peach sorbet to the freezer.
This mixing process should be repeated 4 or 5 times. Always about 30 minutes apart (you need about 5 hours).
If the peach sorbet is practically liquid at first, it will gradually become more consistent and, if you break up the ice crystals well each time, you will eventually get a creamy peach sorbet, similar to what you get with an ice cream maker.
YOU MUST ALSO TRY:
- How to Make Authentic Gelato at Home
- Strawberry Gelato Recipe
- How to Make Chocolate Gelato Recipe
- Stracciatella Gelato Recipe
- Baked Peaches with Amaretti and Chocolate
- Concord Grape Sorbet | Sorbetto all’Uva Fragola
- Strawberry Sorbet Recipe
Storage
You can keep Peach Sorbet in the freezer for up to a month.
Of course, the sorbet is excellent when eaten freshly made. Creamy and consistent just right.
But if you want to store it for a long time in the freezer, you risk ending up with a completely frozen block.
In fact, sorbets do NOT contain fatty parts-like gelato-which prevents them from freezing completely.
You can solve the problem in the following way.
Take the sorbet out of the freezer and let it sit at room temperature for about ten minutes. Then, with a spoon or knife, divide the block into pieces and put them in a blender. Blend until creamy and return to the freezer for about 10 minutes before serving.
Variations
Peach Sorbet with Egg White
A secret to making a particularly creamy sorbet is to add whipped egg white.
The egg white prevents the ice crystals from thickening and allows the sorbet to have a fine, creamy texture.
Another advantage is that the addition of the egg white makes the sorbet easier to blend even after a long time in the freezer. Obviously, this method is not suitable for vegans and adds calories to the sorbet.
Peach Sorbet with Spumante or Champagne
Some replace the water with Spumante or Champagne. This gives the peach sorbet a more intense and distinctive taste.
Also, the alcohol part causes the sorbet to harden less easily in the freezer. Still others use a mixture of ¾ water and ¼ Champagne
Recipe Card
Peach Sorbet Recipe
Ingredients
- 180 g granulated sugar - 12 tablespoons
- 230 ml water - 1 cup
- 500 g peach - 1.1 pound (just the pulp, net of peel and stone)
- ½ lemon juice
Instructions
HOW TO MAKE PEACH SORBET WITH ICE CREAM MAKER
- In a saucepan, dissolve sugar in water over low heat. Turn off and allow to cool completely.
- Peel the peaches and cut them into pieces. Now weigh 500 g (1,1 lb) of peach pulp.
- Squeeze the lemon half. Then add the lemon juice to the peaches.
- Blend for a few moments, until you get a thick mixture.
- Add the completely cooled sugar syrup. Stir for a few more seconds. Finally, you should have a smooth mixture.
- Pour the peach sorbet mixture into the ice cream maker basket. Follow the machine's instructions. We used a cooling ice cream maker and it took about 40 minutes.
- At the end of the preparation you can immediately enjoy the peach sorbet or store it in the freezer in a special container.
HOW TO MAKE PEACH SORBET WIYHOUT ICE CREAM MAKER
- Let a stainless steel container cool for at least 2 hours in the freezer.
- Follow the first 4 steps above. Then add the chilled sugar-water syrup and stir. Now pour the peach mixture into the chilled stainless steel container.
- Cover it with a lid or a sheet of plastic wrap. Place it in the freezer for 30 minutes.
- After that, remove it from the freezer and mix it well with a spoon or a whisk. Then return the peach sorbet to the freezer.
- This mixing process should be repeated 4 or 5 times. Always about 30 minutes apart (you need about 5 hours). If the peach sorbet is practically liquid at first, it will gradually become more consistent and, if you break up the ice crystals well each time, you will eventually get a creamy peach sorbet, similar to what you get with an ice cream maker.
Dru says
This was good, thank you! And very well explained. The 2nd time I made it, I reduced the sugar and used plums instead--still really good, maybe I preferred it. Just a note for people to check their ice cream/sorbet maker directions, because mine recommended that I refrigerate my mixture for a couple hours before putting it into the machine.