'Since moving to an area where fresh peaches are plentiful, I've made this frosty treat frequently,' writes Mary Dixson of Decatur, Alabama. 'It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this when they might decline a slice of cake or pie.'

Allrecipes Member

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.

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  • Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.

Tips

Nutritional Analysis: One serving (1/2 cup) equals 104 calories, 0 fat (0 saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.

Nutrition Facts

84 calories; protein 0.1g; carbohydrates 21.3g; fat 0g; cholesterol 0mg; sodium 6.5mg. Full Nutrition
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Reviews (25)

Rating: 4 stars
06/22/2010
This was easy and yummy. I made with 4 tablespoons of honey instead of sugar and used 5 peaches. I also added about a 1/2 teaspoon of lemon zest and two sprigs of fresh mint to the simple syrup. This added a lovely flavor. I scored the bottom of the peaches and boiled them for 10 seconds before peeling. Read More
(40)
Rating: 5 stars
06/24/2010
For best flavor, I find that peaches that are VERY ripe and almost too soft, are the best. Read More
(15)
Rating: 5 stars
01/06/2011
Very easy to make. I used less sugar, I think the amount depends on a person's taste. To peal the peaches, just cut an X in the bottom of each peach and drop in boiling water for 30 seconds. The skin should slip right off. Read More
(12)
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Rating: 4 stars
08/04/2009
I made a syrup by boiling my water and sugar for 5 minutes until it thickens slightly. This made a pretty good sorbet even though I don't have an ice cream maker. Read More
(11)
Rating: 2 stars
07/19/2010
We liked the fresh (non-sugary) flavor of this sorbet, but the texture after freezing was like an ice block. Followed the recipe to the letter, so I'm not sure what happened, but I'll not be making this again. Read More
(11)
Rating: 4 stars
08/03/2010
This was very good! Personally, i would use a little less lemon juice and a bit more sugar as it was a bit more tart than I usually like. My husband (who is a big fan of tartness) LOVED it. =) Read More
(11)
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Rating: 5 stars
10/19/2008
Used Peach Nectar I found at Job Lot store. Really good. Read More
(9)
Rating: 5 stars
06/08/2011
This was roll-your-eyes-back-in-your-head delicious. I used some peaches that were about to go bad, which may have helped give the sorbet the taste of peach essence. We ate it right out of the ice cream freezer, so it was firm, but still soft. I think the leftovers we put in the freezer overnight will likely not have as nice of a texture, but the flavor can't be beat. Read More
(8)
Rating: 4 stars
08/12/2010
This was fabulous! My peaches weren't super ripe, so the lemon juice was a bit strong, but it still tasted great. I'll just titrate that down based on my peaches. The recipe didn't make much - but it was perfect for just a few people. Next time, I'm going to try it with honey instead of sugar. Yum! Read More
(5)