In Southern Delaware, the arrival of the first ripe peaches is more than just the start of summer – it’s a celebration. Nothing captures the spirit of July like the scent of a sun-warmed Bennett Orchards peach and the taste of a cold spoonful of homemade sorbet made from that very fruit.
Peach sorbet is a beautiful way to honor the delicate acidity and natural sweetness of freshly harvested stone fruit. Unlike ice cream, it relies on fruit, water, and sugar to achieve its texture – no cream, no eggs. That simplicity demands perfect balance and great peaches. Fortunately, Henry Bennett and his team grow some of the very best.
Below is my foundational recipe for a bright, refreshing peach sorbet. I’ve provided both gram and ounce measurements for precision and accessibility. This batch yields roughly 2 liters (just over 2 quarts) of silky sorbet.
RECIPE
First Of The Season Peach Sorbet
Yields: ~2 liters / 2.1 quarts
Prep time: 30 minutes (plus chilling and churning time)
Ingredients:
• Fresh ripe peaches, peeled and pitted – 1000g (35.3 oz / ~2.2 lbs)
• Filtered water – 250g (8.8 oz / ~1 cup)
• Granulated sugar – 350g (12.3 oz / ~1 ¾ cups)
• Lemon juice – 25g (0.9 oz / ~1 ½ tbsp)
• Salt – 1g (⅛ tsp)
• Optional: Peach liqueur, Licor 43, or Sauternes – 30g (1 oz / ~2 tbsp)
Instructions:
- Prepare the peaches: Peel and pit the peaches. (Blanching in boiling water for 30 seconds and shocking in ice water makes peeling easier.) Weigh the prepared fruit to ensure you have 1000 grams.
- Make the syrup: In a saucepan, combine the water and sugar. Heat just until the sugar is fully dissolved, then let cool completely.
- Blend: In a high-speed blender or food processor, puree the peaches with the cooled syrup, lemon juice, salt, and optional liqueur until completely smooth. Taste – it should be bright, sweet, and vivid.
- Check the sugar density: If you have a refractometer, aim for 28 to 32° Brix. No refractometer? Use the floating egg trick: place a clean, raw egg (in-shell) into the cold base. If a quarter-sized circle of the egg peeks out above the surface, your sugar content is just right. If it sinks, add a bit of sugar syrup. If it floats too much, add a splash of water.
- Chill thoroughly: Cover and refrigerate the sorbet base for at least 4 hours, preferably overnight. This helps the flavors meld and improves texture during churning.
- Churn: Process the chilled base in your ice cream maker according to the manufacturer’s instructions until light and spoonable. No ice cream machine? Freeze the base in a shallow container until solid. Then break it into chunks and process in a food processor until smooth and creamy. It won’t be as airy or consistent as churned sorbet, but it will still be wonderfully refreshing.
- Cure and serve: Transfer the finished sorbet to a lidded container and freeze for 2 to 4 hours before scooping for the best consistency.
- How to serve: Solo, in chilled bowls with a sprig of mint or whipped cream • Spooned over warm almond cake or grilled peaches • Paired with champagne for a grown-up float
A final note from the kitchen: Peaches vary from tree to tree, week to week. The secret to great sorbet is tasting as you go and adjusting for balance. Trust your palate, honor the fruit, and enjoy every bite.
