Scoop up a taste of summer with this peach sorbet recipe.
(it’s possible for you to use your own frozen peaches if you have them.)
Learn how to make peach sorbet.
Credit:Alison Miksch
Try it with a splash of Prosecco for a grown-up float.
What Makes Sorbet So Creamy?
Another key to creamy sorbet is the addition of light corn syrup.
Credit:Alison Miksch
Despite the small amount, this ingredient helps keep the peach sorbet lush and not icy.
If you skip it, expect this sorbet to be hard to scoop.
Place the baking sheet in the freezer for two hours to chill.
Credit:Alison Miksch
Place chilled slices in a zip-top bag for two to three months.
Grab the ingredients, a saucepan, a blender, and a loaf pan.
Let’s make some peach sorbet.
Credit:Alison Miksch
Why Simple Syrup?
For example, it’s used to sweeten cocktails and lemonades.
How To Store Peach Sorbet
Store peach sorbet in the freezer in a covered airtight container.
Credit:Alison Miksch
Seal the loaf pan in an airtight zip bag.
Peach sorbet will last in the freezer for two to three weeks.
Ingredients
3/4cupgranulated sugar
3/4cupwater
6cupsfrozen sliced peaches (about 1 1/4 lb.)
Credit:Alison Miksch
Bring to a simmer over medium, stirring occasionally, until sugar dissolves, 2 to 3 minutes.
Remove from heat, and let cool to room temperature, about 30 minutes.
Blend the peaches:
Transfer simple syrup to a blender.
Add frozen peaches, corn syrup, and lemon zest and juice.
Add sorbet to loaf pan:
Blend until smooth and creamy, about 1 minute.
Transfer to a shallow container or an 8- x 4-inch loaf pan.
Freeze sorbet:
Cover and freeze until firm, about 4 hours.
Let stand at room temperature about 10 minutes before serving.
Sorbet may be stored in an airtight container in freezer up to 3 weeks.
Frequently Asked Questions
Both sherbet and sorbet are fruity frozen desserts made with fruit and sugar.
But despite their name, there is a key difference: Sherbet uses dairy, but sorbet does not.
