Photography: John Paul Urizar. Styling: Michaela Le Compte.
This peach sorbet recipe is an easy, light and refreshing stonefruit dessert.
Julie Goodwin’s recipe uses just 3 ingredients, including beautiful white peaches, making this sorbet a simple and elegant dessert for summer entertaining.
Ingredients
Method
First, make a sugar syrup. Place sugar in a saucepan with 1 cup (250ml) water. Bring to the boil; boil for 5 minutes. Remove from heat. Allow to cool slightly, then pour into a jug and place in the refrigerator to chill completely.
Purée peaches until smooth. Put purée in refrigerator to await chilling of sugar syrup.
When sugar syrup is completely chilled, combine it with peach purée and lemon juice. Place mixture into a freezer-proof container and cover with plastic wrap. Place in freezer for around 3 hours or until almost frozen.
Remove from the freezer; spoon the mixture into a food processor. Process until smooth. Cover and return to the freezer until frozen. Serve peach sorbet in ice-cream cones, if desired.
Make this peach sorbet in an ice-cream machine
You can also make this peach sorbet recipe in an ice-cream machine from step 3. It will yield slightly more sorbet.
This sorbet recipe was first published in The Australian Women’s Weekly in January 2014, and published online in 2026.
