How to Make Peach Sorbet

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated May 29, 2026

Ingredients list for Ginger Peach Sorbet

• 6 nice ripe peaches
• 2/3 cup (130g ) brown sugar
• 2 tbsp water
• juice of one lemon
• 1 inch fresh ginger
• 1 egg white
• 1tbsp  brown sugarPhoto credit: © Eatwell101.com

Directions

Prepare the syrup: mix the water with brown sugar and bring to a boil. Let simmer for 5 minutes, then let cool.

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Meanwhile, peel peaches, cut them into 2, remove the kernels, and put the flesh into the bowl of a mixer.
Add lemon juice and ginger (extracting juice and pulp with a garlic press). Reduce to a smooth puree by mixing for a minute. Mix the syrup with the preparation (which should be well-chilled) and refrigerate for at least 1 hour before putting it in the ice cream maker for 30 minutes.

About 5 minutes before the sorbet maker finishes its process, beat the egg white while adding brown sugar 3 times to obtain a meringue consistency: bright and smooth.
Let it freeze for at least 2 hours before making some nice sorbet scoops to serve with a stick of candied ginger and a dash of ginger syrup (yes, it’s the same syrup from the recipe).

Photo credit: © Eatwell101.com

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How to Make Peach Sorbet

Author: Nina L. Palmer  |  Servings: 4 serving

Prep Time: 40 min  |   Cook Time: 5 min

How to Make the perfect peach sorbet?

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Ingredients

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• 6 nice ripe peaches
• 2/3 cup (130g ) brown sugar
• 2 tbsp water
• juice of one lemon
• 1 inch fresh ginger
• 1 egg white
• 1tbsp  brown sugar

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Instructions

Prepare the syrup: 

1. mix the water with brown sugar and bring to a boil. Let simmer for 5 minutes, then let cool.
2. Meanwhile, peel peaches, cut them into 2, remove the kernels, and put the flesh into the bowl of a mixer.
3. Add lemon juice and ginger (extracting juice and pulp with a garlic press). Reduce to a smooth puree by mixing for a minute. Mix the syrup with the preparation (which should be well-chilled) and refrigerate for at least 1 hour before putting it in the ice cream maker for 30 minutes.
4. About 5 minutes before the sorbet maker finishes its process, beat the egg white while adding brown sugar 3 times to obtain a meringue consistency: bright and smooth.
5. Let it freeze for at least 2 hours before making some nice sorbet scoops to serve with a stick of candied ginger and a dash of ginger syrup (yes, it's the same syrup from the recipe).

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