Carolina's Lazy Peach Sorbet That'll Make You Swoon
Honestly, I didn't expect this peach sorbet to be such a revelation. I was just trying to use up those sad-looking peaches on my counter that were about two days from compost bin glory. But when I blitzed them with a splash of lemon and a whisper of honey, something magical happened. The kitchen smelled like a Georgia summer and the first spoonful? Pure, icy bliss that tastes like sunshine and childhood. This isn't some fancy chef thing — it's messy, real, and perfect for when you want something sweet without turning on the oven. Trust me, you'll be sneaking spoonfuls straight from the freezer.
Ingredients
- 6 ripe peaches — the kind that dribble juice down your chin
- 2 tbsp honey or maple syrup — adjust based on how sweet your peaches are feeling
- 1 tbsp fresh lemon juice — brightens everything like a good friend
- Pinch of salt — sounds weird but trust me, it makes the peach flavor sing
Instructions
- Slice those peaches in half, yank out the pits, and chop them into chunks. No need to peel unless you're feeling fancy — I never do.
- Toss the peach chunks into a blender with honey, lemon juice, and that pinch of salt. Blitz until smoother than a con artist at a country club.
- Taste it. Like, really taste it. Too tart? Add more honey. Too sweet? A squeeze more lemon. This is your moment to be the boss of your sorbet.
- Pour the puree into your ice cream maker and churn until it looks like soft-serve heaven — about 20-25 minutes.
- If you don't have a machine, pour into a shallow dish and freeze, stirring every 30 minutes for about 3 hours until scoopable.
- Transfer to a freezer-safe container and press a piece of parchment paper on top to prevent ice crystals — learned that the hard way.
- Freeze for at least 2 hours, or until firm enough to scoop without looking like you're digging for treasure.
- Let it sit at room temp for 5 minutes before scooping — patience is overrated but necessary here.
- Serve in chilled bowls with a sprig of mint if you're feeling extra, or just eat it straight from the container like I do.
Notes
Don't you dare use those rock-hard supermarket peaches — they'll taste like sadness and regret. Wait for the ones that smell like perfume and give a little when you squeeze. I once tried rushing this with underripe fruit and ended up with a sad, icy block. Also, if you don't have an ice cream maker, just freeze the puree in a shallow dish and stir every 30 minutes — it's more work but still worth it. And for the love of all things sweet, taste before freezing. Peaches vary wildly in sweetness.