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Homemade Honey Peach Sorbet

Updated on June 20, 2011

Homemade peach sorbet

Nothing is more summery than fresh peaches. And nothing is more welcome on a hot, sultry day than a bowl of homemade peach sorbet.

So fresh, sweet and juicy, peaches were meant for desserts — especially this honey peach sorbet. / E. A. Wright 2009
So fresh, sweet and juicy, peaches were meant for desserts — especially this honey peach sorbet. / E. A. Wright 2009

Recipe: Honey peach sorbet

Whether you pick your own peaches or silently will the hard, green bagful you bought at a grocery store to ripen, this honey peach sorbet recipe will bring out the best in these juicy fruits.

The only sweetener in the recipe is pure clover honey. The only "extra" is a dash of spicy, ground cloves — just enough to provide an unexpected kick and a foretaste of fall.

Here's to make this quick-and-easy perfect peach treat.

What you'll need to make honey peach sorbet

halved, fresh peaches
1/2 cup
1/4 cup
1/4 teaspoon
ground cloves
E. A. Wright 2009
E. A. Wright 2009

Preparing honey peach sorbet

Drop the peaches into a blender, then add the honey and water. Blend until the mixture is very smooth.

Mix in the ground cloves, making sure the spice is not overpowering.

Pour the mixture into an ice cream maker and freeze as for ice cream.

With a small gel canister machine, freezing takes about 20 to 30 minutes.

E. A. Wright 2009
E. A. Wright 2009

Notes on the recipe

  • This recipe benefits from spending some time in the freezer after coming out of the ice cream maker. Try freezing a batch for half an hour before serving, but be sure to check on it frequently to make sure the sorbet doesn't harden too much.
  • With berry sorbets, a light hand with the blender makes for a more interesting texture in the finished dessert. With peaches, though, the opposite is true. Puree the peach and honey mixture very thoroughly. Leave no trace of lumps or mealiness in the peach flesh, and make sure the peach skin is broken into tiny, rosy flecks.
  • The color of the sorbet when served will be tawny — browner and paler than that of fresh peaches. The exact color will also vary depending on the variety of peach used.

E. A. Wright 2009
E. A. Wright 2009

Variation: Conventional peach sorbet

This alternate recipe will produce a very sweet peach sorbet.


  • 2 halved, fresh peaches
  • 1/2 cup water
  • 1/4 cup corn syrup
  • 2 teaspoons lemon juice
  • 1 tablespoon sugar

Blend the peaches, water, corn syrup, lemon juice and sugar. Make sure there are no lumps. Pour into an ice cream maker and freeze.

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