Blueberry peach sorbet is an easy dessert with four simple ingredients. Blend blueberries and peaches, freeze, and in a few hours you can dig into homemade sorbet – perfect for hot summer days.
For more fresh fruit flavor, try watermelon beet salad and strawberry salad with goat cheese.
What is Sorbet?
Sorbet is a dairy-free dessert made with sugar and water. It primarily features fresh or frozen fruit, and some recipes include vegetables.
Ingredients You’ll Need
- Frozen Fruit: Use blueberries and peaches straight out of the freezer for the best results. If you use fresh fruit, I recommend flash-freezing them on a rimmed baking sheet before use.
- Simple Syrup: Make homemade simple syrup with water and sugar, or try store-bought simple syrup to reduce the prep time. You can reduce how much syrup you use or try one of these substitutes for simple syrup. But, since simple syrup has a lower freezing point than water and fruit, it is necessary to give the sorbet its smooth and silky texture.
- Lemon Juice: A pop of fresh lemon juice and zest flavors the blueberry peach sorbet and keeps it fresh.
Additions and Substitutions
- I love frozen peaches and blueberries, but you can include different kinds of frozen fruits. Berries, mango, lime, pineapple, lemon, peach, and watermelon are excellent choices. Just be sure to adjust how much simple syrup you use based on how sweet or tart the ingredients are.
- Get your veggies in, and include cucumber, mint leaves, beetroot, basil leaves, kale, or spinach.
- Experiment with flavored syrups like cardamom simple syrup or honey lavender simple syrup, or sweeten the dessert with honey, agave nectar, or maple syrup.
Tools Used to Make This Recipe
Prepare this easy blueberry peach sorbet recipe in a food processor with FROZEN fruit for the perfect consistency. Transfer the mixture to a freezer-safe container and wait at least 4 hours for the dessert to set. You can also make the sorbet in an ice cream machine or Ninja Creami for a dessert that’s ready right away.
If using a blender, it’s better to puree the ingredients in short pulses since the blades produce heat as the motor runs, leading to a melty sorbet.
How to Make Blueberry Peach Sorbet
The full recipe with measurements is in the recipe card below.
Pulse
Step 1: Add frozen fruit, simple syrup, lemon juice, and zest to a large food processor or blender.
Process in short pulses for 3-4 minutes, scraping the sides with a silicone spatula every 30 seconds.
Tip: Process until the mixture is smooth and there are no visible chunks of fruit.
Adjust
Step 2: Taste and add more sweetener, one tablespoon at a time, blending between each addition until it reaches your preferred level of sweetness.
Freeze
Step 3: Transfer the sorbet to a freezer-safe loaf pan or baking dish.
Soften and Serve:
Step 4: Freeze on a shelf for 4 hours (at least 2-3 hours). Then, remove the dish from the freezer and let it sit at room temperature for 5-10 minutes to soften before scooping.
What is the Secret to Good Sorbet?
- According to Serious Eats, the key to great-tasting sorbet is finding the master ratio, which involves calculating the sugar content of your fruit before deciding how much simple syrup to use. You want to aim for 20-30% sugar.
- Blueberries: One cup of blueberries contains 15 grams of sugar.
- Peaches: One cup of peaches contains 22 grams of sugar.
- The ratio affects more than flavor; it also impacts the consistency. If you are too generous with the simple syrup, the sorbet will be easy to scoop but overly sweet. Adding too little will result in icy sorbet, making it harder to scoop and take longer to freeze.
- Process the sorbet in short pulses, scraping the sides of the food processor or blender with a silicone spatula every 30 seconds. If the mixture is too thick to combine, add one tablespoon of COLD water to encourage movement, but no more than that.
If you enjoy the sweet treat, try one of these dessert recipes!
What to do with the Leftovers
Don’t store the sorbet in the fridge unless you’re craving fruit juice. Transfer the sorbet to a freezer-safe large container on a shelf in your freezer (not the door).
Blueberry peach sorbet freezes for one month. You can also cover the container with plastic wrap before sealing the lid to prevent ice crystals from forming.
Frequently Asked Questions
What makes sorbet creamy?
Without fat from dairy or eggs, the natural sugar makes blueberry peach sorbet nice and creamy. That’s why protein ice cream, keto ice cream, sugar-free sorbet, and cottage cheese ice cream take so long to thaw once frozen.
Can I make simple syrup ahead of time?
Ingredients:
• 1 cup water
• 1 cup granulated white sugar
Instructions:
1. Combine sugar and water in a saucepan and warm it over medium heat. Stir the mixture until the sugar completely dissolves.
2. Remove the pan from the heat and let it cool before transferring it to an airtight container.
Storage: Let the simple syrup cool completely and transfer it to a clean, airtight container. It will keep for one month in the fridge.
Blueberry Peach Sorbet
- 1 cup frozen blueberries
- 2 cups frozen peaches, cubed
- ⅓ cup simple syrup or ½ cup granulated sugar
- lemon juice, 1-2 lemons (plus ½ teaspoon lemon zest)
- Add frozen fruit, simple syrup, lemon juice, and zest to a large food processor or blender.
- Process in short pulses for 3-4 minutes, scraping the sides with a silicone spatula every 30 seconds.Tip: Process until the mixture is smooth and there are no visible chunks of fruit.
- Taste and add more sweetener, one tablespoon at a time, blending between each addition until it reaches your preferred level of sweetness.
- Transfer the sorbet to a freezer-safe loaf pan or baking dish.
- Freeze on a shelf for 4 hours (at least 2-3 hours). Then, remove the dish from the freezer and let it sit at room temperature for 5-10 minutes to soften before scooping.
- According to Serious Eats, the key to great-tasting sorbet is finding the master ratio, which involves calculating the sugar content of your fruit before deciding how much simple syrup to use. You want to aim for 20-30% sugar.
- The ratio affects more than flavor; it also impacts the consistency. If you are too generous with the simple syrup, the sorbet will be easy to scoop but overly sweet. Adding too little will result in icy sorbet, making it harder to scoop and take longer to freeze.
- Process the sorbet in short pulses, scraping the sides of the food processor or blender with a silicone spatula every 30 seconds. If the mixture is too thick to combine, add one tablespoon of COLD water to encourage movement, but no more than that.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.