Ingredients
Equipment
Method
Make the simple syrup
- Combine granulated sugar and water in a saucepan and heat over medium until the sugar dissolves, about 5 minutes, stirring as needed for an even clear syrup. Turn off the heat and cool completely until no longer warm.
Blend and flavor the peach puree
- In a blender, add diced fresh ripe peaches, cooled simple syrup, lemon juice, vanilla extract, and salt, then blend until completely smooth, scraping down the sides as needed. Stop when the mixture looks uniformly golden and silky with no peach chunks.
Optional straining for a smoother sorbet
- Pour the blended mixture through a fine mesh sieve and press with a spatula for a very smooth sorbet, or skip this step if you want a more textured result with visible peach bits. Stop when only thicker solids (if any) remain in the sieve.
Chill, churn, and freeze
- Refrigerate the sorbet base until very cold, about 30 to 60 minutes, so it churns well and stays light. Keep covered to prevent fridge odors from affecting the flavor.
- Churn in an ice cream maker for 20 to 25 minutes, until the mixture thickens to a soft, scoopable frozen texture. Watch for a noticeably lighter, airy consistency as it thickens.
- Transfer the churned sorbet to a freezer-safe container and freeze at least 2 hours until firm enough to scoop. For the best scoop, let it sit 2 to 5 minutes at room temperature before serving.
Notes
Pro tip: cool the simple syrup completely before blending so the sorbet doesn’t melt or turn icy. Store covered in the freezer for up to 2 weeks; best texture is within the first week. Freezing is yes—freeze churned sorbet only (not the blended base) for best results. Dietary swap: for even lower sugar, reduce granulated sugar by 2–4 tbsp (the sorbet will be a little softer and less sweet).