Ingredients
Equipment
Method
Make simple syrup
- Combine the granulated sugar and water in a saucepan and heat over medium until the sugar dissolves, about 3-5 minutes, then remove from heat.
- Cool the simple syrup completely, about 30 minutes at room temperature, until it is no longer warm.
Blend peach sorbet
- Blend the diced fresh ripe peaches with the cooled simple syrup, lemon juice, vanilla extract, and salt until completely smooth.
- Strain the blended mixture through a fine mesh sieve for a very smooth sorbet, or leave as-is if you want a more textured result.
Chill, churn, and freeze
- Refrigerate the strained (or unstrained) peach mixture until very cold, at least 1-2 hours.
- Churn the cold peach mixture in an ice cream maker for 20-25 minutes until it thickens to soft-sorbet consistency.
- Freeze the churned sorbet at least 2 hours until firm enough to scoop.
Notes
For the brightest peach flavor, use very ripe fruit and chill the mixture thoroughly before churning so it freezes evenly. Store in the freezer in a covered container for up to 2 weeks; for best scoopability, let sit 3-5 minutes at room temperature before serving. Freezing is yes—once frozen, avoid repeated thaw/refreeze. For a dairy-free swap, this recipe already contains no dairy; if you want extra brightness, add an extra 1-2 tsp lemon juice.