Summer is not over yet, and even though I am more than ready for fall (my favorite season), I am still enjoying good fresh produce while I still can.  Ben and I both agreed this is our favorite of all the sorbets I have made so far.  It really tastes like fresh peaches and it has what I consider the perfect texture for a sorbet.  I was a bit skeptical about using a half cup of corn syrup initially (or using it at all, really) but most peach sorbet recipes I found called for it.  When I pureed the fruit mixture I started out with just a quarter cup and did a taste test, but I felt the half cup was necessary.  I’m glad I followed the recipe because it came out with just the right amount of sweetness and did not overpower the nice peach flavor.

Peach Sorbet


4 cups chopped fresh peaches

½ cup sugar

½ cup light corn syrup

½ cup water

1 tbsp. lemon juice



Combine all ingredients in a blender or food processor and puree until smooth.  Chill mixture in refrigerator for at least two hours.  Once chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Freeze for at least 4 hours before serving.

Source: adapted from Dinner and Dessert