There are few things more refreshing than a peach sorbet, whether enjoyed on a hot summer afternoon or as a light dessert after a rich winter meal. Many people don’t own an ice cream maker, but most kitchens have a food processor. With a food processor, frozen peaches, simple syrup, and airtight containers, you can have homemade peach sorbet ready by the end of the day.
Timing and processing speed are the two most important factors when making an easy peach sorbet at home with a food processor.
For this recipe you will need 6 packed cups of frozen peeled peaches and 1½ cups of chilled simple syrup. To make the syrup, combine 2 cups water and 2 cups white sugar in a small saucepan and warm over medium heat until the sugar dissolves, stirring occasionally. Do not boil. Chill the syrup thoroughly before using. Some recipes call for lemon juice to brighten the flavor, but it isn’t necessary for this sorbet. Whether you buy pre-peeled, frozen sliced peaches or prepare and freeze fresh peaches yourself, the key is to keep the fruit frozen. Peaches can be slightly tempered, but should remain mostly frozen when processed.
Frozen Peaches
Depending on the capacity of your food processor, work in two or three batches. Divide the frozen peaches and chilled syrup into equal portions. Add the first portion of peaches and some syrup to the bowl and pulse or run the processor for 15–20 seconds. If large chunks remain, remove them and continue processing, or fold the mixture and blend another 10–15 seconds. You want a texture similar to coarse slush.
Frozen peaches and chilled syrup being blended
Quickly transfer the processed sorbet to a large bowl and repeat with the remaining portions. Once all batches are blended, gently combine them in the bowl to even out the texture. Spoon the sorbet into airtight containers and smooth the surface to reduce large air pockets. Seal the lids and place the containers in the coldest part of the freezer.
Peach sorbet ready for the freezer
Freeze the sorbet for at least eight hours, preferably overnight, before serving. The finished dessert should have a slightly granular, scoopable texture and the bright, natural flavor of fresh peaches with a gentle sweetness. This method makes a light, fruity treat that suits summer afternoons as well as a surprising palate cleanser in winter—just keep your processor moving and work quickly.
Homemade peach sorbet made with just a food processor
For a more adult version, replace some or all of the simple syrup with an equal amount of peach schnapps or a peach liqueur. Adding alcohol will keep the sorbet a bit softer when frozen and introduce a complementary flavor, but it’s optional if you prefer a non-alcoholic dessert.