White Peach Orange Blossom Sorbet (Print Version)

Elegant white peach sorbet with orange blossom water, perfect for a light, summery dessert.

# What You’ll Need:

→ Fruit

01 - 500 g ripe white peaches, peeled, pitted, and cut into chunks, frozen at least 4 hours or overnight

→ Sweetener & Flavor

02 - 3 tablespoons honey or agave syrup
03 - 1 teaspoon orange blossom water
04 - Juice of 1/2 lemon (approximately 1.5 tablespoons)

# How to Make It:

01 - Wash, peel, pit, and cut the white peaches into chunks. Arrange the pieces in a single layer and freeze for at least 4 hours or overnight until fully frozen.
02 - Place the frozen peach chunks, honey or agave syrup, orange blossom water, and lemon juice into a high-powered blender or food processor.
03 - Blend all ingredients until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add cold water or peach juice 1 tablespoon at a time until a smooth consistency is achieved.
04 - For a soft-serve texture, serve immediately. For a firmer sorbet, transfer the mixture to an airtight container and freeze for 1–2 additional hours before scooping.

# Additional Tips::

01 -
  • Uses only a handful of fresh summery ingredients
  • No churning or ice cream maker required
  • Naturally gluten free and dairy free
  • Easily made vegan with agave syrup
  • Takes just minutes of hands on time and the rest is simple freezing
02 -
  • High in vitamin C and naturally fat free
  • Effortlessly adaptable for vegan diets by swapping in agave
  • Peaches freeze beautifully so you can make this yearround even when they are out of season
03 -
  • Let your peaches ripen fully before freezing for the richest flavor
  • Do not skip the lemon juice It keeps the sorbet bright and stops it from tasting dull or flat
  • If you want dramatic floral notes add a second splash of orange blossom water just before serving
Go Back