White Peach Sorbet

VegetarianEasy / BeginnerSweetSnack5 minuteVegan3 ingredientDairy-FreeChristmasPartyNew Year's EveHealthy-ishDessertGluten-FreeLactose-free

15 Dec

Written By Claudia

You just need a blender and 3 ingredients to make this sweet, creamy and refreshing sorbet that’s bursting with the flavour of white peaches! It’s the best icy treat for cooling down on a hot summer day :)

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CONTENTS OF THIS RECIPE POST

I always recommend reading the entire post to get the best understanding of the recipe, helpful tips, information about ingredients, storage advice etc. Here’s a quick look at what topics are included in this recipe post :)

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Peach Sorbet with Mint Garnish, next to White Peach

WHAT INGREDIENTS GO INTO A WHITE PEACH SORBET?

Frozen White Peaches
For this recipe, I first peel, then slice the white peaches and remove the pits. I then transfer the peach slices to a freezer bag and freeze them until firm.
Rich Simple Syrup OR Sugar
Technically speaking you can make sugar-free white peach sorbet. However, it will not have the perfect sorbet consistency. Sugar is needed to create the creamy texture associated with store-bought or restaurant served sorbets you’re used to and will make the sorbet beautifully scoop-able. Without sugar, the texture will be more icy than creamy - like in this sugar-free watermelon sorbet. I recommend using rich simple syrup, rather than sugar and will explain why in the section below.
Lemon Juice
This adds a little tartness to balance out the flavour of the sorbet. If you don’t have lemon juice you can use a bit of lime juice. The amount you use can also vary - for example, if your fruit is sweeter, you can use a little more lemon juice; if your fruit is tarter, then you can use a little less lemon juice :)
Salt
I recommend adding just a pinch of salt to this sorbet also.

SUGAR OR SIMPLE SYRUP?

If you want to cut the prep time and make this recipe even simpler, you can use sugar instead of rich simple syrup. Simple syrup - is simply - equal parts sugar and water, heated for a couple minutes in a saucepan to dissolve the sugar and create a syrup. Rich simple syrup follows the same technique but is 2 parts sugar to 1 part water. Simple syrups are often used to moisten cake layers, to sweeten or adjust the consistency of desserts or added to beverages and cocktails, so you may already have some in your kitchen.

The reason I use rich simple syrup in this recipe is because sugar is essential for creating the ideal sorbet consistency. The process of creating rich simple syrup ensures that the sugar is dissolved and therefore, will incorporate evenly throughout your sorbet. To avoid excess water diluting the flavour or changing the consistency of the sorbet, I use rich simple syrup rather than standard simple syrup, as it is more concentrated.

This yields an ultra smooth result while sweetening your sorbet.

REMEMBER: If you are using simple syrup… you need to allow it to cool completely to room temperature or chill it, before adding it to the blender.

Do not add hot or even warm simple syrup to a blender, as not only could this damage the blender, but the heat of the syrup will counter-act the frozen fruit and will make the mix too liquid to serve straight out of the blender and will lead to the sugar separating from the rest of the sorbet even if the mixture is frozen again.

CAN I MAKE MY WHITE PEACH SORBET SUGAR-FREE?

Technically speaking you can make sugar-free white peach sorbet. However, it will not have the perfect sorbet consistency. Sugar is needed to create the creamy texture associated with the store-bought or restaurant served sorbets you’re used to and will make the sorbet beautifully scoop-able. Without sugar, the texture will be a lot more icy than creamy. For an example of what this looks like, take a look at this sugar-free watermelon sorbet I made.

HOW LONG DOES IT TAKE TO MAKE WHITE PEACH SORBET?

You can make white peach sorbet in just 5 minutes, because the frozen peach slices once blended with the other ingredients will give the consistency and coldness of a sorbet. If you serve your sorbet immediately out of the blender it will have more of a soft-serve sorbet consistency. If you want it to be of a firmer sorbet consistency, transfer it from the blender to a freezer safe, airtight container, cover the surface of the sorbet with a bit of parchment paper (to prevent ice crystals from forming on top), then seal and freeze for a couple of hours or until firm :)

Soft Serve Sorbet — **SOFT**-**SERVE** sorbet **CONSISTENCY (*5 mins*)**

Scoop of White Peach Sorbet with Firm Consistency — **FIRM** sorbet **CONSISTENCY (*a few hours*)**

HOW TO FREEZE PEACHES:

To freeze peaches, first start by peeling the peaches. Then, slice the peeled peaches into small segments and remove the pits. Transfer the peach segments into a freezer bag and freeze until firm.

WHAT’S THE DIFFERENCE BETWEEN SORBET AND ICE CREAM?

If you’ve tried my 10 minute vanilla ice cream recipe, then you know how easy it is to make perfect ice cream at home with just 3 ingredients and no ice cream machine needed. But while these 2 recipes have that in common, there are some key differences that separate ice cream and sorbet:

DAIRY-FREE
Sorbet is naturally dairy-free as, unlike ice-cream, sorbet contains no dairy products. Instead the creamy texture in a sorbet comes from the addition of sugar. This makes it a great option for those following a dairy or lactose-free diet, as well as for vegans. It also means that sorbet is lower in fat than ice cream, but is higher in sugar.
FLAVOURED WITH FRUIT
Whilst ice cream flavours can range from vanilla, chocolate and caramel to peanut butter and cookie crumble, sorbets are almost always flavoured with fruit, which can often mean they carry those extra nutrients ice cream usually doesn’t contain. Since they utilise frozen fruit, this also means sorbets are a great way to enjoy your favourite fruits when they’re not in season or to help you use up an abundance of fruit you may have on hand.
ICY
Whilst sorbets have a creamy, scoop-able texture, they are definitely far more of an icy treat than ice cream, which makes them the perfect treat for cooling down on a hot summer day. It’s summer at the moment here in Australia and these sorbets are honestly such a refreshing snack to have during these heatwaves we’re experiencing at the moment! :)
MADE IN A BLENDER
A lot or sorbet recipes will tell you that you need a machine to churn the sorbet or if you don’t have one, that you’ll then have to keep opening the freezer every half hour to stir the sorbet with a fork, but neither of those are true. If you freeze your fruit first, then pop it in a blender you will get the same effect as machine churned sorbet without having to actually buy the machine! You can serve your sorbet straight from the blender - for a soft serve consistency - or transfer it to a freezer proof container and freeze for another few hours for a firmer consistency. Either way you’ll have proper and perfectly scoop-able sorbet without any added hassle or expensive equipment necessary! My ice cream recipe also does not require an ice cream machine, but it is not prepared in a blender. Instead you use electric beaters to incorporate air into the ice cream before freezing. So the equipment needed to prepare ice cream and sorbet are different, but both of these recipes prove that you can create a restaurant quality result without the need for ice cream and sorbet machines. That means less expense, less precious storage space taken up in your kitchen and less to clean-up! :)
NATURALLY VEGAN
Ice cream needs animal products such as dairy or a combination of dairy and eggs, in order to be made the traditional way. It is therefore, a recipe which must be “re-created” in order to make it vegan, by cleverly swapping out ingredients to imitate the texture and flavour of real ice cream without using such animal products. However, the recipe for sorbet is naturally vegan and has never required animal products in order to produce. This means if you eat sorbet as it was initially intended to be enjoyed - you will still have a vegan product - no adaptations to the recipe required!

DO I NEED A MACHINE TO MAKE SORBET AT HOME?

No. You only need a blender to make this sorbet.

By freezing the peach segments before adding them to the blender, you create the same consistency as a machine-churned sorbet, but without the machine!

If you don’t want to serve the sorbet immediately, store it in the freezer in an airtight, freezer-proof container with the lid on.

HOW LONG WILL HOMEMADE SORBET LAST IN THE FREEZER?

This homemade white peach sorbet can last for up to 1 month in the freezer, stored in an airtight, freezer-proof container with the lid on.

VIDEO

RECIPE

WHITE PEACH SORBET

Serves: 12

Time: 5 minutes

Difficulty: Easy / Beginner

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INGREDIENTS

8 white peaches, washed
1 cup rich simple syrup, room temp or chilled OR 1/2 cup white caster sugar*
2 tsps lemon juice
1/4 tsp salt

METHOD

If you already have frozen peaches, move on to step 2. Otherwise, peel 8 white peaches. Slice the peeled pieces into small segments and remove the pits. Transfer the peach segments to a freezer bag and freeze until firm.
Add frozen white peach segments, rich simple syrup, lemon juice and salt to a blender and blend until combined into a smooth and creamy mixture.
Serve the sorbet immediately for a soft-serve consistency, or if you desire a firmer sorbet consistency, transfer the mixture to a freezer-proof, airtight container, place some parchment paper on the surface of the sorbet, seal with lid and freeze until firm.

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RECIPE NOTES: Rich simple syrup is 2 parts sugar to 1 part water, heated for a couple minutes in a saucepan to dissolve the sugar and create a syrup. The syrup needs to be cooled to room temp or chilled before using in this recipe. The reason I use rich simple syrup in this recipe is because sugar is essential for creating the ideal sorbet consistency. The process of creating rich simple syrup ensures that the sugar is dissolved and therefore, will incorporate evenly throughout your sorbet, creating an incredibly smooth result. If you just add sugar to the blender, rather than rich simple syrup, the recipe will still work successfully, but it may be just a little bit more gritty in texture and a touch less smooth than if you had used simple syrup.

STORAGE: This white peach sorbet can be stored for up to 1 month in the freezer in an airtight, freezer-proof container wth lid on. I also recommend placing a piece of parchment paper against the surface of the sorbet before putting the lid of the container on, to help prevent ice crystals from forming.