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Peach Sorbet

The original recipe calls for 6 nectarines, but Lebovitz writes that 7 peaches can be used instead. I also think that strawberries, mangos or even honeydew could be used. Of course, I would not cook the honeydew (just puree the water, honeydew and sugar together), but the thought of a honeydew sorbet sounds fantastic right now. Just be sure and use 2 lbs. of whatever fruit you choose.
Course Dessert
Cuisine American
Keyword fruit
Servings 1 quart
Author The Cowgirl Gourmet slightly adapted this recipe from The Perfect Scoop by David Lebovitz


  • ripe peaches about 2 pounds
  • 2/3 cup water
  • 2/3  cup sugar
  • 1 teaspoon kirsch or 1/4 teaspoon freshly squeezed lemon juice


  1. Slice the peaches in half and remove the pits.

  2. Cut the unpeeled peaches into small chunks and cook them with the water in a medium, nonreactive saucepan, covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.

  3. Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, purée the mixture in a blender or food processor until smooth. Stir in the kirsch or lemon juice.

  4. Chill the mixture thoroughly for several hours, then freeze it in your ice cream maker according to the manufacturer’s instructions.

  5. When ready to serve, allow sorbet to soften slightly before eating for sheer and utter peachy perfection.