Frequently asked questions
This frosty dessert accentuates the gentle sweetness of peaches simply with sugar and a pop of lemon juice. It’s a nice refreshing alternative to peach ice cream (and naturally vegan). But most of all: it’s darn delicious! We hope you love it as much as we do.
Fresh ripe peaches Lemon juice Sugar
All you need to do? Blend the peaches, lemon juice and sugar with ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together into a beautiful, frosty puree!
Use only the best ripe peaches for this recipe. Gently squeeze the fruit: it should feel soft. If the peaches need more ripening, place them in a paper bag with a banana. Fold over the top of the bag and wait 1 to 2 days. The ethylene gas from the banana becomes trapped in the bag and helps ripen the peaches. Substitute defrosted frozen peaches in a pinch. The flavor is best with fresh peaches. If all you have is frozen, defrost them to room temperature before making the recipe.
Buy a quality ice cream maker. Here’s the 2 quart ice cream maker we use: we’ve had ours for years and it holds up well. Lower quality ice cream makers can break easily (we’ve been through a few before this one!). Freeze the base of the ice cream maker the night before this recipe. You’ll want it as cold as possible to get the best texture when churned.
If desired, make the puree up to 2 days in advance. Simply refrigerate the peach puree, then churn right before you serve. When storing, line a storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost. Churn the sorbet up to 2 hours in advance of serving. Or, you can churn the day of and freeze about 2 hours before serving. This makes a nice, solid texture for scooping it like in the photos above. Leftovers save 1 week, but defrost at room temp for 20 minutes. Make time to leave it out the container on the counter until it defrosts.
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