Peach Sorbet

This is a recipe that I picked up from Serious Eats (yes another one).  You can find it here.

I have found that the easiest way to make this recipe is to dice the peaches with the peels on and then strain it after it comes out of the food processor.  I have also substituted orange juice and lemon juice for the lime juice.

Peach Sorbet

Course Desert


  • 3 pounds fresh or frozen peaches diced (leave peels on), about 8 whole
  • 2 teaspoons freshly squeezed juice from 1 lime see note above
  • 1 cup Sugar
  • 1/4 teaspoon Kosher Salt


  1. Combine peaches, lime juice, and sugar in a food processor and purée until very smooth with no large chunks. You should have about 1 quart of purée. Pour through a fine mesh strainer into an airtight container and add salt to taste. Press a piece of plastic wrap against surface of purée and chill for 2 to 3 hours, or until very cold.
  2. Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.

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