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“You can peel or not peel the peaches. Without the peel, the texture will be smooth and pure yellow. With the peel, the sorbet will have more texture and tiny flecks of pink.”
1hr 15mins
1 quart, about

Ingredients Nutrition

  • 12 cup sugar
  • 12 cup water
  • 14 cup light corn syrup
  • 1 12 lbs sweet fresh peaches, pitted and sliced (peeled, if desired)
  • 1 lemon, juice of
  • 14 teaspoon salt


  1. In a small saucepan, combine the sugar, water, and corn syrup.
  2. Place pan over medium heat and stir until the sugar dissolves.
  3. Boil without stirring for 1 minute.
  4. Remove form heat and cool to room temperature.
  5. Place the peaches in a blender or food processor with the lemon juices, salt, and cool sugar syrup.
  6. Process until the mixture is smooth.
  7. If the puree is too thick to blend properly, add water, 1 tablespoon at a time until mixture blends easily.
  8. Freeze immediately in an ice cream maker according to the manufacturer’s directions.
  9. When finished, the sorbet will be soft but ready to serve.
  10. For firmer sorbet, transfer to a freezer safe container and freeze several hours.

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