There's no easier trip from fruit to dessert than sorbet. Especially this one, which is also kind to frozen peaches, and doesn't even make you remove the skins.
Note: If your peaches are very tart, use less lime juice. If very sweet, use slightly more lime juice.
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- 3 pounds fresh or frozen peaches (about 8 whole), diced (leave peels on)
- 2 teaspoons freshly squeezed juice from 1 lime (see note above)
- 1 cup sugar
- 1/4 teaspoon kosher salt
Combine peaches, lime juice, and sugar in a food processor and purée until very smooth with no large chunks. You should have about 1 quart of purée. Pour through a fine mesh strainer into an airtight container and add salt to taste. Press a piece of plastic wrap against surface of purée and chill for 2 to 3 hours, or until very cold.
Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.