Peach sorbet

A delicious peach sorbet that’s incredibly fruity and refreshing and 100% vegan! This is my absolute favourite sorbet! Made with fresh seasonal peaches, this peach sorbet is quick and easy to make – with or without an ice cream maker.

For this recipe, you’ll need just 3 ingredients: fresh peaches, vegan sugar, and a little lemon juice. Below you’ll find step-by-step instructions on how to make this fresh peach sorbet, whether you have an ice cream maker or not.

This ice-cold and refreshing peach sorbet is a great cool-me-down on hot summer days. I also like serving it after dinner as an interesting alternative to the timeless classic; lemon sorbet.

Ever since my son and daughter got me an ice cream maker for Christmas a few years ago, I’ve been busy experimenting with all sorts of flavours. From all-time favourites like strawberry, lemon, and peach to divine flavours like American grape, raspberry, blueberry and lime, and melon. I’ve always loved fruit flavours the best, especially Italian sorbetto.

Sorbets are particularly easy to make vegan. Actually, veganism aside, when it comes to fruit sorbets, less is really more. Adding ingredients like egg whites really does nothing to enhance the sorbet. On the contrary, it seems to detract from the flavour of the fresh fruit. You only need 3 ingredients to make a great sorbet of any kind, so let’s get started!

How to make peach sorbet

Ingredients

You’ll find the exact quantities of each ingredient in the recipe card at the end of this blog post.

Fresh peaches

Peaches that are ripe enough to peel off the skins are best for making sorbet. If you want a great-tasting fruit sorbet, your fruit has to be top quality. Choose peaches that are ripe, juicy and full of flavour.

Sugar

Wherever possible, I use finely ground raw, organic cane sugar, which is vegan. Sometimes though, I need white sugar, like in this recipe. A lot of people don’t know that some brands of white sugar aren’t vegan. I use Aarberg finely ground white sugar, which is labelled vegan, for making sorbets. I buy it at the Migros here in Switzerland.

Lemon juice

Lemon juice balances out the sweetness of the sugar.

Method 1 – How to make peach sorbet using an ice cream maker

• Cut the peaches into quarters and peel the skin off. You can leave the skins on if you want – it makes for a more rustic-looking sorbet. If I’m in a hurry or if I’m using slightly underripe peaches, I leave the skins on. Otherwise, I peel them off.
• Put the peaches, sugar and lemon juice into a blender and blend until smooth.
• Pour the mixture into an ice cream maker and follow the manufacturer’s instructions for making sorbet. In my machine, a HKoenig hf320, I just set it to the ice-cream-making function and leave it for 30 minutes.
• Once the sorbet is frozen, get it out of the basket with a plastic spoon or spatula and put it into a container suitable for freezing. I recommend you place it in the freezer for at least an hour before serving. See below for suggestions on how to serve your peach sorbet.

Method 2 – How to make peach sorbet without an ice cream maker

• If you don’t have an ice cream maker, don’t be discouraged – you’ll still get good results without. Just follow the instructions below.
• Follow the first two steps above and then pour the sorbet mixture into a container suitable for freezing. It should be large enough for you to be able to comfortably stir the mixture with a manual hand whisk or spoon. Put the lid on and place in the freezer for 90 minutes.
• Remove the container from the freezer and stir the mixture, scraping the sides down as well.
• Return the container to the freezer for 45 minutes.
• Remove from the freezer and stir/whip the mixture again, scraping the sides of the container well. If you use a whisk, you’ll need a sturdy one as it begins to freeze. Return the mixture to the freezer as quickly as possible.
• Repeat at 30-minute intervals. Make sure you scrape the edges well each time and break up any frozen chunks.
• After 2 – 3 hours, it should begin thickening to a soft-serve consistency. At this stage, you can decide whether to serve it or freeze it for longer and scoop it out when it’s firm (see next paragraph).

How to serve peach sorbet

You can serve your peach sorbet as soon as it comes out of the basket. It will be quite soft, though and it will melt very quickly. I usually put mine in the freezer for an hour or so before serving. That way, it’ll still be soft enough to spoon into a flute glass and enjoy like an Italian sorbetto.

Alternatively, you can freeze it for longer and then scoop it out and serve it in an ice cream dish along with other flavours or on its own. Raspberry, mango, passionfruit, or melon sorbet flavours all go really well with peach.

How to store your peach sorbet

You can store your peach sorbet in the freezer, where it will keep for a couple of months. Bear in mind, though, that the longer it stays in the freezer the harder it will become. You may need to let it thaw a bit at room temperature to be able to scoop it out. Extended freezing may cause some ice particles to form, as they do in all foodstuffs if kept in the freezer for a long time.

I think you’ll love the tantalisingly fresh fruity flavour of this peach sorbet! If you do, let me know in the comments below – I’d love to hear from you!

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