Sorbet is the easiest frozen fruit dessert treat I know, and this one is the peachiest I’ve ever made. It comes together in minutes and doesn’t require an ice cream maker. All you need is a blender, a dish and a little freezer space.
To speed up the process, I start the recipe with frozen peaches, either some I’ve frozen or picked up from a local peach farmer. A little peach schnapps adds even more peach flavor, and the small amount of alcohol ensures the sorbet will be silky smooth. Immediately after a whirl in the blender, the sorbet mixture is the consistency of a milkshake. To make it firm enough to scoop neatly, pop it in the freezer for a few hours.
Although optional, a few drops of sweet and syrupy condiment-grade balsamic vinegar are the perfect garnish. Trust me, if you’ve never tried aged balsamic on fruit, you’re missing out on something delicious.
Food
10 Perfect Peach Recipes for Summer
Celebrate summertime with sweet and savory peach recipes from breakfast to dessert.
Peach Sorbet Recipe
Makes: 1 ½ quarts
Ingredients
- 8 cups frozen sliced peaches
- 1 cup granulated sugar
- 1 cup water
- ¼ cup peach schnapps
- 3 tablespoons light corn syrup
- 2 tablespoons lemon juice
- Big pinch salt
- Condiment-grade, high-quality, aged balsamic (optional)
Instructions
1. Bring the sugar and water to a boil in a small saucepan set over medium-high heat; stir until the sugar dissolves. Set aside to cool completely. Stir in the schnapps, corn syrup, lemon juice and salt.
2. Put half of the peaches in a blender and pour in half of the sugar syrup mixture. Blend on high speed until pureed. Add the remaining peaches and syrup and continue to puree until smooth.
3. Pour into a 9-by-13-inch glass or ceramic baking dish. Cover with a lid or plastic wrap and place in the freezer for at least 6 hours, or overnight, until scoopable.
4. Serve plain or drizzled with a few drops of aged balsamic vinegar.
See more: How to Freeze Peaches Four Ways
Sheri Castle is the host of The Key Ingredient, an Emmy Award-winning show from PBS North Carolina. She is also an award-winning food writer, recipe developer and cooking teacher. The Southern Foodways Alliance named her one of 20 Living Legends of Southern Food, calling her The Storyteller. She grew up in Watauga County and now lives in Chatham County. Keep tabs on her at shericastle.com.
©Copyright 2025 Sheri Castle
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I followed this recipe but cut it in half. Now after freezing, it’s a solid block! Does this recipe not lend itself well to halving due to the ratio of sugar and alcohol additions to prevent solid freezing?