Peach sorbet is a fresh and creamy Italian dessert made with only 2 ingredients (plus water): peaches and sugar! Like any sorbet – and unlike ice cream – peach sorbet is prepared without cream, milk or dairy products, and is therefore ideal for those who love this fruit and want to fully enjoy it. To prepare the peach sorbet I used an ice cream maker, but with the same recipe and with a very simple procedure you can also prepare it without an ice cream maker and the result is still excellent.
Peach sorbet can be prepared with any variety of peach, but in my opinion the best results are obtained with less watery and less fibrous fruits, such as nectarines or percocas. However, the important thing is that they are sweet and ripe. Speaking of the doses for the peach sorbet, for 4 cups of diced peaches (600 g) you will need 1 cup (236 ml) of water and 1 cup (200 g) of sugar, which you can reduce slightly if you prefer but never go below the 3/4 cup (150 g). In fact, sugar is also used to keep the peach sorbet of the right consistency, creamy but which does not melt completely while you are tasting it.
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Ingredients for about 4 cups of peach sorbet
- Power 254,50 (Kcal)
- Carbohydrates 66,56 (g) of which sugars 64,84 (g)
- Proteins 1,37 (g)
- Fat 0,38 (g) of which saturated 0,03 (g)of which unsaturated 0,23 (g)
- Fibers 2,25 (g)
- Sodium 2,86 (mg)
Indicative values for a portion of 238 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to prepare Italian peach sorbet
Puoi trovare la versione italiana di questa ricetta qui!
Prepare the sorbet mixture
To prepare the peach sorbet, whether you use an ice cream maker or without it, the preliminary operations are the same: at least a couple of hours in advance (the night before is even better) prepare the syrup by dissolving the sugar in the water on the low fire.
Turn off and let it cool completely first at room temperature and then in the refrigerator for a couple of hours. Then peel the peaches and cut them into pieces. Weigh 600 g (21 oz) of pulp and put it in a blender.
Blend for a few moments, until you get a semi-liquid mixture. Then add the water and sugar syrup and blend again for a few seconds. In the end you must obtain a homogeneous mixture.
How to prepare peach sorbet with an ice cream maker (about 30 minutes)
Now if you have an ice cream maker, pour the mixture for the sorbet (6). Turn it on and set a program of at least 40 minutes.
Usually after 25-30 minutes I go to check if the sorbet is ready, but every ice cream maker is different. It must be creamy but consistent.
At the end of the preparation you can enjoy it immediately or let it harden further in the freezer: I prefer the latter solution, a couple of hours is enough for the peach sorbet to have a firm consistency. In any case, always refer to the advice given in the manual of your ice cream maker.
How to prepare peach sorbet without an ice cream maker (about 4 hours)
If you don’t have an ice cream maker, you can still prepare an excellent peach sorbet: the procedure is very simple but takes a little more time. Once the mixture is prepared, pour it into a low and wide tray, made of steel or plastic, which can go in the freezer.
Cover it with a lid or with a sheet of plastic wrap and place it in the freezer for 30 minutes, after which you will have to take it out and mix it well with a spoon; then put the sorbet back in the freezer.
This mixing operation will be repeated 5-6 times, always at a distance of about 30 minutes from each other: you will see that if at the beginning the peach sorbet is practically liquid, it will gradually become more consistent and if each time you properly break the ice crystals in the end you will get a creamy mixture similar to what you would get with the ice cream maker.
Once the right consistency has been reached, the peach sorbet prepared without an ice cream maker needs to rest in the freezer for 2 hours before being enjoyed.
How to store homemade peach sorbet
You can store homemade peach sorbet for about 3 weeks in the freezer. 15 minutes before enjoying it, remove it from the freezer to soften it.
Tips
If while preparing the peach sorbet without an ice cream maker you mistakenly forget to mix it and the result is a completely frozen block, you can do this: keep it at room temperature for about ten minutes, just long enough to remove it from the container. Then with a spoon or knife divide the block into pieces and put them in a blender. Blend until you get a creamy consistency and put it back in the freezer, continuing to mix every 30 minutes.
Varied doses for servings