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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.

Your peach preferences

What's the best way to eat peaches?

See results


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    • manthy profile image


      10 years ago from Alabama,USA

      My wife will love this one - I think it is so much better to make your own.


    • profile image


      11 years ago

      The peach sorbet with honey and cloves is too wondeful for words. I love cloves and this is just the right touch. Thank you!!!

    • E. A. Wright profile imageAUTHOR

      E. A. Wright 

      11 years ago from New York City

      Happy to please. Yes, it's both simple and super.

    • sheryld30 profile image


      11 years ago from California

      This is absolutely amazing to me. And looks simple enough as well. Thank you, thank you. Thank you, for sharing! :P :)

    • BkCreative profile image


      12 years ago from Brooklyn, New York City

      Oh, I want this right now. I shall set out to the farmer's market this a.m. and look at the peaches.

      Thanks a lot for these recipes!

    • profile image


      12 years ago

      This looks sooooooooooo good! I CANNOT wait to try it. Very simple and I'm sure, incredibly tasty. Thanks!!!

    • E. A. Wright profile imageAUTHOR

      E. A. Wright 

      12 years ago from New York City

      Glad I could add a laugh to someone's day.

      But, seriously, there are great variations in texture and "scoopability" of a sorbet that depend on temperature.

      The soft serve state in which this sorbet came out of my ice cream maker (when the temperature was in the 90s) just wasn't frozen enough for my taste.

      And an extra serving left in the freezer overnight morphed into a popsicle-like block.

      Also note that extra sugar and alcohol (such as in vanilla extract) can affect how well a sorbet freezes.

    • dohn121 profile image


      12 years ago from Hudson Valley, New York

      This is a wonderful recipe...I always wanted to make my own ice cream/sorbet. Please don't take offense, but I found this hilarious, but you probably didn't mean for it to be:)

      This recipe benefits from spending some time in the freezer after coming out of the ice cream maker

      Thank you for the recipe! I'm bookmarking this one.


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