Save Pin
When ripe peaches fill up the summer air in my kitchen with sweet, sunshiny smells, I can't wait to make this chilled treat. All you need is good fruit, a few basic pantry items, and a blender. No need to cook or use any fancy machines—just blend and freeze until perfect.
My first batch went straight to a backyard picnic, and the bowl was empty before I knew it. Now we make this every summer to enjoy those juicy peaches before they're gone again.
Delightful Ingredients
- Honey: this adds a lovely mellow sweetness Totally optional but great if you want more depth and flowery taste
- Water: helps everything blend up smoothly Using chilled filtered water gives you the best texture
- Lemon juice: a splash of this brings out brightness and balances sweetness Go for fresh squeezed if possible
- Sugar: keeps the sorbet scoopable and soft Taste your peaches first and reduce the sugar if they're already sugary
- Peaches: get the ones that smell fragrant and have a slight give when you press them That's when they're perfectly ripe and sweet
Simple Steps
- Serve and Top Off:
- If the sorbet's rock hard, let it warm up a few minutes, then scoop into bowls and add fresh peach slices on top for a pop of color
- Stir While It Freezes:
- Freeze in your dish and every thirty minutes or so (for the first two hours) break up icy bits and stir with a fork After around four hours, it'll be frozen and ready to go
- Pour and Cover:
- Spread the smooth peach purée into something freezer-safe Cover right up against the top with plastic wrap to keep it from getting icy
- Sweeten for Taste:
- Give your blend a taste If it needs more sweetness just blend in honey a little at a time
- Blend Everything:
- Toss the peaches chunks, sugar, lemon juice, and water into your blender and mix until super smooth and creamy with no pieces left
- Prep Your Peaches:
- First, peel your ripe peaches (the skins slide off pretty easy if they're soft) Take out the pits and chop the fruit into pieces so it blends well
Save Pin
The honey really makes this fantastic It gives a gentle floral flavor that tastes so good with peaches I once whipped this up using peaches from my grandma’s tree and everyone said it was even better than anything from the store
How to Keep It Fresh
Pop your sorbet into a freezer-friendly tub with a tight lid It'll last about two weeks Put cling film straight on top of the surface to keep away freezer ice If it goes extra solid just leave it on the counter for five minutes and it scoops like new
Handy Substitutes
No honey left or need a plant-based option Try maple or agave for sweetness If you’ve only got frozen peaches, let ‘em thaw first before using Taste your fruit and tweak the sugar—some batches need more, some less
Save Pin
Serving Fun
Add sliced peaches on top or drizzle more honey if you want to dress it up Layer it with some vanilla yogurt for a parfait vibe or serve between dinner courses to cleanse your taste buds Pour into popsicle molds for a handy grab-and-go treat too
Little Slice of History
Sorbets like this have been around for ages Way back in Persia and through the Renaissance, folks cooled off with simple fruit ice treats Once ice became easy to get, fancy fruit sorbets showed up everywhere For me, making this peach treat feels a bit magical—carrying summer tradition on at home
Common Questions
- → How can I tell if my peaches are just right?
Grab peaches that have a sweet smell, that give a bit when you press them, and look bright and colorful. The riper the better if you want smooth blending and big flavor.
- → Any tips for using frozen peaches?
No problem using frozen—they work great. Let them sit out to defrost so they blend quicker and come out smoother.
- → How can I keep my sorbet softer and smooth?
Sugar helps stop it from turning icy. Also, pop in to stir while it freezes a few times at the start so it comes out nice and creamy each scoop.
- → Do I need to add honey?
You totally don't have to—skip it if you want the mix vegan or just aren’t in the mood for honey.
- → What's the best way to freeze the mix?
Set it in the freezer for 3 to 4 hours. Pop in every half hour or so for the first couple hours and give it a quick mix so it stays smooth and easy to scoop.