Peach Sorbet Recipe

I always know it’s truly summer when my kitchen counter is overflowing with ripe, fragrant peaches, waiting to be turned into something truly special. This easy peach sorbet recipe captures that vibrant, sun-ripened flavor in a scoopable, refreshing dessert that is perfect for cooling off the whole family. The beautiful color and bright fruit flavor make it a family-friendly favorite, and the texture is remarkably smooth thanks to a key simple syrup technique. This isn’t just any sorbet; we’re taking it one step further with a fragrant rosemary-infused honey drizzle that adds a sophisticated, aromatic layer to the classic peach sorbet, making it elegant enough for summer entertaining. It’s a healthy dessert option that’s truly effortless to prepare.

Ingredients

• 1 kg (2.2 lbs) Fresh, Ripe Peaches
  Look for peaches that are soft to the touch and smell intensely fragrant; this ensures maximum natural sweetness. Peeling the peaches prevents bitter skin and ensures a perfectly smooth sorbet texture. If fresh peaches are unavailable, you can substitute frozen peaches, but ensure they are thawed completely before pureeing.
• 200 g (1 cup) Granulated Sugar
  This amount of sugar is crucial for creating the simple syrup base, which prevents the peach sorbet recipe from freezing solid and developing a icy, coarse texture. You can slightly reduce the sugar amount if your peaches are exceptionally sweet, but avoid cutting it significantly or the final texture will suffer.
• 250 ml (1 cup) Water
  Used in combination with the sugar to create the simple syrup base, which distributes sweetness evenly and ensures a smooth consistency. The ratio of sugar to water in this peach sorbet base is carefully balanced to achieve the perfect texture.
• 30 ml (2 tablespoons) Fresh Lemon Juice
  This ingredient brightens the flavor of the peaches and prevents the color from browning (oxidation). Always use fresh lemon juice, not bottled juice, for the best and most vibrant flavor. The acidity helps cut through the sweetness of the fruit and honey.
• 100 g (1/3 cup) Honey
  Used to create the rosemary-infused drizzle, adding a floral, complex sweetness that complements the peaches. Lighter honey varieties (like clover or wildflower) work best to avoid overpowering the delicate fruit flavor.
• 3 Small Fresh Rosemary Sprigs
  This is the secret ingredient for the aromatic drizzle, infusing the honey with a subtle, earthy pine note. Fresh rosemary sprigs are essential; dried rosemary will not provide the same aromatic quality or visual appeal. Use two sprigs for infusing the honey and one for garnish.

Instructions

1. Prepare Simple Syrup
   Combine the 200 g (1 cup) granulated sugar and 250 ml (1 cup) water in a small saucepan over medium heat. Stir constantly until the sugar completely dissolves, bringing the mixture just to a gentle simmer (do not boil rapidly). Remove from heat and allow the simple syrup to cool completely to room temperature before proceeding with the peach sorbet recipe base.
2. Prepare Peach Puree
   Wash, peel, and remove the pits from the ripe peaches; rough chop the flesh into smaller chunks for easier blending. Transfer the chopped peaches to a blender or food processor and process until a perfectly smooth puree forms, without any lumps or large pieces of fruit remaining. You should yield approximately 700-800 ml (3-3.5 cups) of peach puree; measure accurately for best results.
3. Combine Sorbet Base
   Pour the cooled simple syrup, the smooth peach puree, and 30 ml (2 tablespoons) fresh lemon juice into a large bowl. Stir thoroughly until all ingredients are well mixed and uniformly combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the mixture is thoroughly chilled, as cold as possible before churning.
4. Churn Sorbet
   Once the peach sorbet mixture is fully chilled, pour it into the bowl of your ice cream maker (ensure the bowl is pre-frozen according to manufacturer instructions). Churn the sorbet according to the manufacturer’s directions, typically for 20-30 minutes, until the sorbet achieves the consistency of soft-serve ice cream. The sorbet should look light and fluffy, having increased significantly in volume during churning.
5. Freeze Sorbet
   Transfer the freshly churned soft sorbet from the ice cream maker directly into a freezer-safe container. Cover the container tightly to prevent freezer burn and freeze for an additional 2-4 hours, or until the sorbet is firm enough to scoop cleanly with a sturdy spoon or ice cream scoop. If the sorbet freezes completely solid, allow it to sit out for 10-15 minutes before serving for easier scooping.
6. Infuse Honey Drizzle
   While the sorbet is firming in the freezer, gently heat the 100 g (1/3 cup) honey with 2 small fresh rosemary sprigs in a small saucepan over very low heat for 5-7 minutes. Do not allow the honey to boil, just let it warm gently to release the aromas from the rosemary. Remove from heat and let the rosemary sprigs steep in the warm honey for at least 15 minutes to allow the flavors to meld as it cools; remove and discard the sprigs before serving.
7. Serve and Garnish
   Scoop the firm peach sorbet into individual chilled, light-colored ceramic bowls for a beautiful presentation. Drizzle generously with the rosemary-infused honey, allowing it to pool gently over the scoops. Place the remaining small fresh rosemary sprig delicately on the edge of the bowl or atop one of the sorbet scoops for an elegant aromatic flourish. I find chilling the serving bowls in the freezer for 10 minutes helps delay melting on a hot day.

Tips for the Smoothest Sorbet Texture

Achieving a truly smooth, non-icy sorbet requires careful attention to detail to prevent large ice crystal formation. The secret, especially in this peach sorbet recipe, lies in managing the sugar content which lowers the freezing point of the liquid.

Don’t cut the amount of simple syrup specified; the 1:1 ratio of sugar to water is vital for the final texture. Reducing sugar will result in a harder, icier texture. Chill everything thoroughly before churning: the sorbet base must be ice-cold (4 hours minimum, overnight is better) and the ice cream maker bowl must be completely frozen solid. Warm ingredients are the primary cause of larger, gritty ice crystals. Churn quickly and efficiently to freeze the mixture fast. I learned the hard way that even a slightly cool base won’t give you the best texture, so now I make sure the mixture has a thin layer of ice on top before I start churning.

Why This Rosemary-Honey Drizzle Works So Well

The pairing of peaches and rosemary might seem unusual, but the earthy, slightly piney notes of fresh rosemary balance the sweet acidity of the peaches perfectly. Honey, a natural sweetener, adds a richer and more complex sweetness compared to plain sugar syrup, enhancing the fruit flavor without overpowering it.

The gentle infusion process releases the essential oils from the rosemary, creating a subtle, fragrant aroma that elevates the entire dessert from a simple fruit sorbet to an elegant culinary experience. The result is a family-friendly dessert that feels special enough for entertaining.

Make-Ahead and Storage Tips

For convenience and meal prep, the sorbet base can be prepared 1-2 days ahead of time and stored in the refrigerator, ready for churning when you need it. Once fully frozen, homemade peach sorbet should be stored in an airtight freezer-safe container. To prevent freezer burn and keep the texture smooth, press a piece of plastic wrap directly onto the surface before sealing the lid.

The shelf life of homemade sorbet is generally 1-2 weeks in a standard freezer before the texture starts to degrade or ice crystals become noticeable. The rosemary-infused honey can also be made ahead of time and stored in a sealed jar at room temperature for up to two weeks; gently reheat before serving for the best aroma.

FAQs

Do I need an ice cream maker to make this peach sorbet recipe?

While an ice cream maker yields the smoothest results, you can use a no-churn method by freezing the base in a shallow pan and scraping it with a fork every 30-45 minutes until frozen. This takes longer and requires more effort, but works in a pinch to make this delicious peach sorbet recipe without specialized equipment.

Can I use frozen peaches instead of fresh ones for this recipe?

Yes, you can substitute frozen peaches for fresh ones. Ensure they are fully thawed and drained of excess water before pureeing for the best flavor concentration. This is a great shortcut for making a healthy dessert when peaches aren’t in season.

Why did my sorbet freeze rock hard, and how do I fix it?

A sorbet that freezes too hard often lacks enough sugar or has too much water. The simple syrup in this peach sorbet recipe is designed to prevent this; ensure you followed the exact measurements. Allow the sorbet to sit out for 10-15 minutes before serving to soften.

How long does homemade sorbet last in the freezer?

Homemade sorbet is best enjoyed within 1-2 weeks. After that, ice crystals may form and compromise the smooth texture. For best results, I always aim to eat mine within the first week of freezing when it’s still perfectly fresh.

What other herbs pair well with peach sorbet?

If rosemary isn’t your preference, fresh basil or mint are excellent substitutions for infusing the honey drizzle. Basil adds a surprisingly savory and sweet contrast, while mint provides a classic cooling sensation.

Can I make this sorbet without peeling the peaches?

You can, but leaving the peel on may add a slightly bitter flavor and alter the smooth texture of the sorbet, resulting in small, grainy pieces of peel in the final product. I find peeling is essential for the best texture.

Conclusion

This easy peach sorbet recipe is a delightful way to capture the essence of summer, offering a refreshing and light dessert without heavy cream or eggs. Pin this recipe for later and save it for your next family dinner or summer gathering; it’s the perfect way to use up fresh summer peaches and impress your guests.

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