Description
This homemade peach sorbet recipe is a refreshing and naturally sweet frozen dessert made without the need for an ice cream maker. Using ripe yellow peaches, caster sugar, and a splash of lemon juice, this sorbet is smooth, vibrant, and perfect for cooling down on warm days.
Ingredients
Scale
Peach Sorbet
- 800 g peeled and sliced ripe yellow peaches (fresh or frozen)
- 200 g caster sugar (adjust to taste)
- 1 tablespoon lemon juice (add gradually to taste)
Instructions
- Prepare the Peaches: Peel the peaches carefully and slice each into about 8 slices. Using ripe peaches ensures a naturally sweet sorbet base.
- Blend the Peaches and Sugar: Place the sliced peaches and caster sugar in a food processor bowl. Process until you achieve a smooth puree, stopping occasionally to scrape down the sides to ensure even blending.
- Add Lemon Juice: Gradually add lemon juice to the peach puree, tasting as you go. This brightens the flavor and balances the sweetness perfectly.
- Freeze the Puree: Transfer the peach mixture into a freezer-safe container. Freeze for 6 to 7 hours or until the sorbet is firm and scoopable.
Notes
- Use ripe, fragrant peaches for the best natural sweetness and flavor.
- You can substitute caster sugar with superfine sugar if desired.
- If using frozen peaches, thaw slightly before pureeing for easier processing.
- For a smoother texture, stir the sorbet once or twice during the freezing process to break up any ice crystals.
- Adjust lemon juice to taste to balance sweetness and acidity.
