Peach Sorbet by Life Currents

Peach Sorbet

Author Debi


  • ½ cup sugar
  • ½ cup water
  • ¼ cup light corn syrup
  • 1 ½ pounds fresh peaches pitted and sliced
  • juice of 1 lemon
  • ¼ teaspoon salt


  1. Combine the sugar, water, and corn syrup in a small saucepan, and place over medium heat, stirring until the sugar dissolves. Then, boil without stirring for 1 minute. Remove the pan from the heat, and allow to cool to room temperature.
  2. Place the sliced peaches, lemon juice, salt, and cooled sugar mixture in a blender or food processor, and process until smooth.
  3. Freeze the Peach Sorbet in an ice cream machine, according to manufacturer’s directions. When finished mixing in the ice cream machine, the sorbet will be soft but ready to eat. For a firmer sorbet, place in a freezer safe container and freeze at least 2 hours.