whole food ~ well made

Peach sorbet softening

Bad Peaches? Make Peach Sorbet!

Twice this week I’ve bitten into a ripe peach only to pull my mouth away in disappointment.

I’m sure this has happened to you: Instead of juicy sweetness, you get a mouthful of mealy, pithy and altogether inedible peach.

It’s crushing!

But I couldn’t bear to toss those peaches, so big and fragrant with peachiness. So, I turned them into peach sorbet.

Peach sorbet scoop

I got into a sorbet kick a few weeks ago when the girls wanted to have a stand at the farmers market. {I love how the Wallowa County Farmers Market is encouraging young producer/entrepreneurs by having Kid Days sprinkled throughout the summer.}

I knew that there would be lemonade, and it was slated to be a hot day. So, what’s better than a frozen treat?

Since sorbet is a purée of fruits and sugar churned in an ice cream maker, it’s not any harder to make than lemonade, really.

Peach sorbet in dish with peaches

And so much fun to offer and to eat!

  • For any less than stellar fruits, make sorbet.
  • When canning peaches and have a bowlful of “scraps,” make sorbet.
  • When you’re watching summer evaporate right before your eyes, make sorbet.
  • Churn bad peaches into something great.

Then invite someone you haven’t seen in a while over for a bowl. {Maybe pull out your fancy bowls.}

There’s nothing better than peach sorbet for cooling off!


and become a forager

Peach Lemon Balm Sorbet

I learned to make sorbet from my culinary hero, Judy Rodgers, in her essential book The Zuni Café Cookbook. This simple method is easy to adapt for any fruit you want to eat frozen from a bowl. I love to combine herbs from my herb garden for unexpected desserts, but the lemon balm is optional (or you can substitute a variety of basil, such as lemon basil or even Thai basil.
Course Dessert
Cuisine French
Prep Time 30 minutes
Servings 1 quart
Author Lynne Curry


  • 2 to 2 1/2 pounds peaches (about 6)
  • 3/4 cup granulated sugar
  • generous pinch salt
  • 1/4 cup loosely packed lemon balm leaves optional


  • Cut the peaches in half, remove the pit and put the halves in the bowl of a food processor. Add the sugar, salt and lemon balm, if using and purée until very smooth and no chunks remain. (Don't worry if it tastes a bit too sweet at this point; you need the sugar for a smooth mouth feel, and it will taste less sweet in the frozen form.)
  • Spoon a puddle of the peach purée onto a small plate. Freeze for 15-20 minutes. Using a spoon, scrape a bite from the dish. It should be pliable and taste sweet and smooth in your mouth. If it's too icy, add another 2 tablespoons of sugar and freeze another sample.
  • Pour the purée into the bowl of an automatic or hand-crank ice cream maker. Churn for 25-30 minutes until frozen. It will still be very soft. Spoon into a loaf pan or other rectangular container. This shapes is the easiest to make nice scoops.
  • Freeze for at least 4 hours up to overnight. For the best scoops, let the sorbet soften at room temperature until spoonable.


*The color of this peach sorbet is a darker hue because I left on the skins and did not add lemon juice to keep the fruit's color from browning a bit, fyi.


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