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This peach sorbet recipe makes a sweet and creamy frosty puree! It’s easy to whip up this impressive summer dessert.

Peach Sorbet

Peach season is so short, when it’s here there’s only one thing to do: make all the peach recipes and peach desserts! Here’s a perfect idea for when this juicy fruit collides with the heat of summer: this Peach Sorbet recipe! It’s a frosty dessert that accentuates the gentle sweetness of peaches simply with sugar and a pop of lemon juice. Churn it up and it’s the ideal refreshing dessert for a summer evening.

Ingredients for peach sorbet

Peach sorbet is fast and easy to make with just a few ingredients! The best fruit for peach sorbet is ripe, juicy peaches (not frozen). We’ve experimented with frozen, but the flavor comes out tasting muted and dull compared to making it with fresh. For equipment, you’ll need a blender and an ice cream maker. The ingredients required for peach sorbet are:

  • Fresh ripe peaches
  • Lemon juice
  • Sugar

All you need to do? Blend the peaches, lemon juice and sugar with ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together into a beautiful, frosty puree!

Peach Sorbet

Tips for the peaches

First of all, it’s imperative to have ripe peaches for this recipe! If the peaches are even a little bit hard, the flavor will be too tart. Here are some tips for assessing ripeness, and a tip on substituting frozen peaches:

  • Use only the best ripe peaches for this recipe. Gently squeeze the fruit: it should feel soft.
  • If the peaches need more ripening, place them in a paper bag with a banana. Fold over the top of the bag and wait 1 to 2 days. The ethylene gas from the banana becomes trapped in the bag and helps ripen the peaches.
  • Substitute defrosted frozen peaches in a pinch. The flavor is best with fresh peaches. If all you have is frozen, defrost them to room temperature before making the recipe.

Working with an ice cream maker

You’ll need an ice cream maker for this peach sorbet recipe. (You can also use it for Peach Ice Cream!) If you don’t already have one, it’s a great investment you can use to make sorbets and ice creams year round. Here are a few tips for working with an ice cream maker:

  • Buy a quality ice cream maker. Here’s the 2 quart ice cream maker we use: we’ve had ours for years and it holds up well. Lower quality ice cream makers can break easily (we’ve been through a few before this one!).
  • Freeze the base of the ice cream maker the night before this recipe. You’ll want it as cold as possible to get the best texture when churned.
Peach Sorbet

Make ahead & storage for peach sorbet

Peach sorbet is best the day it’s made: so if you can, churn it right before serving! You can also freeze it a few hours for a more solid texture. Freezing overnight makes it very solid, but it works for leftovers. Here’s what to know about serving and storage:

  • If desired, make the puree up to 2 days in advance. Simply refrigerate the peach puree, then churn right before you serve.
  • When storing, line a storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Churn the sorbet up to 2 hours in advance of serving. Or, you can churn the day of and freeze about 2 hours before serving. This makes a nice, solid texture for scooping it like in the photos above.
  • Leftovers save 1 week, but defrost at room temp for 20 minutes. Make time to leave it out the container on the counter until it defrosts.
Peach Sorbet

More sorbet recipes

Sorbets come in just about any flavor! If you’ve got fruit, it’s ideal for a sorbet. Here are a few more sorbet recipes:

This peach sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Peach Sorbet

Peach Sorbet

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 pint (4 servings) 1x


This peach sorbet recipe makes a sweet and creamy frosty puree! It’s easy to whip up this impressive summer dessert.


  • 3 cups sliced fresh peaches (about 1 ¼ pounds), skin on or off*
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 1 pinch kosher salt
  • ½ cup ice


Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. If desired, peel the peaches by boiling the them in water for 45 seconds, then placing them in ice water for 1 minute. Then you can pull off the peels with your fingers. Or keep the peels on for the sorbet: it doesn’t affect the flavor or texture; it simply has a speckled look like in the photos above.
  2. Place the peaches in a food processor or high-powered blender and puree. Add the sugar, lemon juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  3. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 minutes before scooping.


*The flavor is best with fresh peaches. If all you have is frozen, defrost them to room temperature before making the recipe.

  • Category: Dessert
  • Method: Frozen
  • Cuisine: Sorbet
  • Diet: Vegan

Keywords: Peach sorbet, peach sorbet recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. This is a question, not a comment.
    I have a good ice cream maker, but you do not have to freeze the bowl before hand. It freezes as it mixes. Are your recipes the same except for freezing first in my case?
    Thanks so much!!

  2. I’ve used other sorbet recipes where you can add a tablespoon of vodka to help keep the sorbet from freezing too solid. Is there any reason I should not do that with peach sorbet?