Ingredients
Equipment
Method
Make the simple syrup
- Combine the granulated sugar and water in a saucepan and heat to dissolve, about 5 minutes over medium heat. Stop once the syrup looks clear and fully combined, then turn off the heat.
- Cool the simple syrup completely before using. It should be at room temperature with no warmth when you pour it.
Blend and chill
- Blend the diced peaches with the cooled simple syrup, lemon juice, vanilla extract, and salt until completely smooth. Scrape the blender sides as needed so the mixture has no peach chunks.
- Strain the blended peach mixture through a fine mesh sieve for a very smooth sorbet, or leave it as-is for a more textured result. For the smooth version, pause until the mixture thickly passes and only pulp remains.
- Refrigerate the mixture until very cold. Chill time is typically at least 1 hour, or longer, until it feels cold throughout.
Churn and freeze
- Churn the cold peach mixture in an ice cream maker for 20–25 minutes. Stop when it looks thickened and resembles soft-serve with a luminous golden-peach color.
- Freeze the churned sorbet at least 2 hours until firm enough to scoop. It should hold a shape with minimal melting at the edges.
Notes
For the smoothest texture, strain the peach base right after blending and use fully cooled syrup before churning. Store in an airtight container in the freezer for up to 2 weeks; for best scoopability, let it sit at room temperature for 5 minutes before serving. Freezing is required (no separate freezer-free option), and you can make it dairy free by default since this recipe uses no dairy.