Smooth Frozen Peach Treat

This refreshingly simple peach sorbet features juicy summer fruit transformed into a naturally sweet frozen treat without an ice cream maker. I created this recipe during a particularly hot summer when store-bought options couldn't satisfy my craving for something purely peachy.

I first made this sorbet when my farmers market haul left me with more peaches than we could eat fresh. Now it's my go-to summer dessert when entertaining friends who appreciate clean, fruit-forward flavors.

Ingredients

• Fresh peaches: Perfectly ripe for optimal sweetness and that distinctive summer peach flavor
• Lemon juice: Brightens the overall taste and prevents browning while adding a subtle tang
• Vietnamese cinnamon: Adds warmth and complexity that complements the natural peach flavor
• Maple syrup: Provides natural sweetness only if needed depending on how ripe your peaches are

Step-by-Step Instructions

Prep the Peaches:

Cut peaches into slices working around the pit then dice them into roughly half-inch pieces which helps the food processor break them down evenly. No need to peel if you don't want to as the skin contains beneficial nutrients.

Freeze the Fruit:

Arrange diced peaches in a single layer on a parchment-lined baking sheet ensuring they don't clump together. Freeze for at least 4 hours until completely solid which creates the foundation for your sorbet's texture.

Process the Ingredients:

Add frozen peaches, lemon juice, cinnamon, and maple syrup to your food processor. The frozen fruit will initially make a loud noise but this is normal and will quiet down as it breaks apart.

Create the Perfect Texture:

Process until peaches form clumps, then stop and scrape down the sides, breaking up any large chunks. Continue processing in pulses until completely smooth which usually takes 3-4 minutes of total processing time.

Serve or Freeze:

Enjoy immediately for a soft-serve consistency or transfer to a freezer-safe container and freeze for 3-4 hours for a firmer texture. The sorbet is perfect right away but can develop ice crystals if stored too long.

Pin it

The Vietnamese cinnamon makes this sorbet truly special. I discovered this variety at a specialty spice shop and its intense warm notes pair perfectly with peaches creating depth without overpowering the fruit's natural flavor.

Choosing the Perfect Peaches

When selecting peaches for this sorbet, look for fruits that yield slightly to gentle pressure. They should smell prominently peachy at the stem end - this is the best indicator of flavor. While yellow peaches provide that classic flavor, white peaches work beautifully too, offering a more delicate, floral profile. Avoid rock-hard peaches as they haven't developed their full flavor potential yet.

Make-Ahead and Storage Tips

This sorbet keeps remarkably well when stored properly. Transfer it to an airtight container and press a piece of parchment directly onto the surface to prevent freezer burn. For the best texture when serving from frozen, allow the sorbet to sit at room temperature for 5-10 minutes before scooping. While it will keep for up to two weeks, the texture is noticeably best within the first three days.

Flavor Variations

The basic recipe provides an excellent canvas for creativity. Try adding a handful of fresh basil leaves or a few sprigs of thyme during processing for an herbal note that complements the peach beautifully. A splash of bourbon or amaretto works wonderfully for an adult version. For a tropical twist, replace half the peaches with frozen mango and add a squeeze of lime instead of lemon juice. Each variation maintains the simple preparation while offering a completely different flavor experience.

Pin it

Frequently Asked Questions

→ Can I use store-bought frozen peaches instead?

Yes, pre-frozen peaches work perfectly in this recipe. Just make sure they don't have added sugar, and let them thaw slightly (about 5 minutes) before processing for easier blending.

→ How can I prevent my sorbet from becoming icy?

Stir the sorbet every 30 minutes during the freezing process to break up ice crystals. The lemon juice and natural sugars in the peaches also help maintain a smoother texture.

→ Can I substitute the Vietnamese cinnamon?

Regular cinnamon works well as a substitute, though Vietnamese cinnamon offers a more complex, sweet flavor. You can also experiment with other spices like cardamom or ginger.

→ How long will this peach sorbet keep in the freezer?

The sorbet will keep for up to 2 weeks in an airtight container. For the best texture when serving after long-term storage, let it sit at room temperature for 5-10 minutes before scooping.

→ Can I make this without maple syrup?

Absolutely! The maple syrup is optional. If your peaches are naturally sweet, you might not need any additional sweetener. You can also substitute honey, agave, or simple syrup according to taste.

→ Do I need to peel the peaches?

While not specified in the recipe, peeling is optional. The peach skins contain nutrients and add color, but removing them will result in a smoother texture. If using unpeeled peaches, ensure your food processor can create a very fine texture.