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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.