Ingredients
Equipment
Method
Make the simple syrup
- Combine granulated sugar and water in a saucepan and heat over medium until the sugar dissolves, about 4–5 minutes, then remove from heat. Cool completely until no warmth remains.
Blend the peach mixture
- Blend the diced fresh ripe peaches with the cooled simple syrup, lemon juice, vanilla extract, and salt until completely smooth, scraping down as needed. Stop when the mixture looks uniform and pourable.
Optional straining for extra smoothness
- Pour the blended mixture through a fine mesh sieve for a very smooth sorbet, pressing gently with a spoon. If you prefer a more textured result, skip straining and go straight to chilling.
Chill, churn, then freeze
- Refrigerate the mixture until very cold, at least 1 hour, then churn in an ice cream maker for 20–25 minutes. Stop when it thickens to a soft-sorbet consistency.
- Transfer the churned sorbet to a container and freeze for at least 2 hours until firm enough to scoop. Scoop and serve immediately for best texture.
Notes
For the smoothest scoop, cool the syrup fully before blending and chill the base until truly cold before churning. Store in the freezer in a tightly sealed container for up to 2 weeks; thaw 5 minutes at room temperature for easier scooping. Freezing is recommended (no separate freezing step beyond the final freeze). Dietary swap: this sorbet is naturally dairy-free; for added fruit intensity, use very ripe peaches and a bit more lemon if your peaches taste flat.