Easy Peach Sorbet

[Photograph: Robyn Lee]

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.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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Easy Peach Sorbet

About This Recipe

Yield:makes 1 quart
Active time:30 minutes
Total time:3 hours
Special equipment:food processor, ice cream maker
This recipe appears in: Scooped: Easy Peach Sorbet

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

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