This simple peach sorbet recipe is a quick way to use up ripe fruit to make a delectable dessert. For a prettier sorbet, leave the peels on the fresh peaches. Source: EatingWell Magazine, July/August 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Puree peaches in a food processor until smooth.

  • Combine white grape juice, lemon juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.

  • Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

  • Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.


Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.

If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Nutrition Facts

94 calories; total fat 0.2g; saturated fatg; cholesterolmg; sodium 3mg; potassium 149mg 4% DV; carbohydrates 24g 8% DV; fiber 1.1g 4% DV; sugar 23g; protein 0.7g 1% DV; exchange other carbs 2; vitamin a iu 251IU; vitamin c 13mg; folate 3mcg; calcium 5mg; ironmg; magnesium 7mg; thiaminmg; added sugar 14g.

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Rating: 4 stars
Easy and delicious Preparation was quick and easy. I used yellow freestone peaches which were perfectly ripe. The sorbet turned out with the perfect consistency and was delicious. Pros: Simple recipe and great use of ripe peaches Cons: None Read More