Peach Sorbet

Unless you’re lucky enough to pick up a bushel of perfect, tree-ripened peaches, chances are your supermarket beauties may be a little bland. A shot of peach schnapps lends a boost of extra flavor for spectacular sorbet. .


Directions   Print recipe     Email to a friend

4 cups peach puree*
1 1/2 cups freshly prepared hot simple syrup**
1/2 cup peach schnapps
*The number of peaches required for this depends on the size of the fruit. Count on about 8 medium peaches. Prepare the puree by skinning, pitting, and chopping the peaches, then processing them in your blender or food processor.**Make sure to use piping-hot syrup, which causes the alcohol from the schnapps to evaporate. Otherwise, lingering alcohol can affect the taste and texture of the sorbet.
  1. Pour the hot simple syrup in a heat-resistant bowl.
  2. Add the peach schnapps and cool to room temperature—Approximately one hour.
  3. Add the peach puree, mix well, and strain into a clean bowl.
  4. Cover and refrigerate 4–6 hours or overnight to ripen the mixture.
  5. Process in an ice cream maker according to the manufacturer’s instructions.
  6. Place the finished peach sorbet in a container and freeze for 8 hours or overnight.
  7. Remove the sorbet from the freezer 10 minutes before serving.



Preparation Time: 
25–30 minutes to prepare the puree, simple syrup, and sorbet; plus 14 hours downtime.