Roasted Peach Sorbet

August 19, 2015

Author Notes: A habit I’ve developed during the summer farmers' market season is this:
After we unload anything necessary from the truck, I head into the house to wash my hands and face while my farmer makes sure the dog has fresh water and the cats are fed. I make a beeline to the refrigerator and open up the jar of peaches that are quietly calling my name. I grab a fork and spear a juicy chunk, let it drip a moment and then lock lips with it.
The cold sweetness of that peach instantly cools my entire body. And I have another (and usually another) as I stop for a moment to look out the kitchen window, watching the sun slowly lay its head down to sleep. Cold and sweet at the end of a hot, full day. This recipe is an ode to that moment. (Adapted from Serious Eats)
Samantha Ardry

Makes: 1 quart


  • 3 pounds ripe peaches
  • juice of 1 lime
  • 1 cup sugar
  • 1/4 teaspoon salt
In This Recipe


  1. Preheat the oven to 350 F. Cut the peaches in half, leaving the skins on and the pits intact. Place them cut side down onto a clean baking sheet. Roast the peaches on the center rack of the oven for 30 minutes. Remove them and let cool.
  2. When the peaches are cool enough to handle, the skins should slide off easily. Discard the skins and pits and place all of the peach flesh into a blender. Add the fresh lime juice and sugar, then process to a fine puree. Be sure to add the citrus juice before you puree it, otherwise the peaches may oxidize (turn brown). Strain the mixture if necessary and add salt to taste. Let the puree chill for at least a couple of hours, preferably overnight.
  3. If you are using an automatic ice cream machine, process the sorbet according to the manufacturer’s instructions and then chill it in the freezer for a couple of hours until firm.

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