Strawberry Peach Sorbet

Ingredients

• 454 g (1 lb)strawberries, hulled and halved
• 25 g (2 tbsp)granulated sugar
• 2 cans, 425 g (15 oz) eachnaturally sweet sliced peaches
• 180 ml (¾ cup)peach nectar
• Optional, to tastehoney

Instructions

1. 1

   Macerate the strawberries

   Mix the strawberries with the sugar in a bowl and refrigerate for 1 hour, stirring occasionally.

2. 2

   Blend the fruit

   Purée the strawberries and any liquid released by the sugar in a food processor or blender. Add the peaches and nectar, then blend again.

3. 3

   Adjust and strain

   Taste the mixture and add honey if you want it sweeter. Strain it through a mesh strainer now if you prefer sorbet without seeds.

4. 4

   Freeze the sorbet

   Churn the mixture in an ice cream maker according to the manufacturer's instructions for a soft-serve texture. Alternatively, pour it into a lidded, freezer-safe container and freeze for 2 to 4 hours, or until firm. Scrape the surface with a fork to make shavings, or warm an ice cream scoop under hot water before scooping.

What is strawberry peach sorbet?

Sorbet is a frozen dessert made without the dairy used in ice cream. This version pairs strawberries with peaches and peach nectar, making the fruit itself the focus.

The method is simple: sugar draws juice from the strawberries, then blending combines that liquid with the canned peaches and nectar. Churning or freezing turns the purée into a refreshing dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 2g protein, 42g carbs, 1g fat.

Most of the carbohydrates and sugars come from the strawberries, peaches, nectar and added sugar; the fruit also supplies some fibre. The recipe contains very little fat and only a small amount of protein, so serve it with a protein-rich accompaniment such as plain yoghurt if you want a more balanced plate.

Why macerate the strawberries?

Macerating: the hour in the fridge gives the sugar time to draw liquid from the berries. That liquid carries strawberry flavour into the purée, so blend it in rather than pouring it away.

Stirring: give the berries an occasional stir while they rest so the sugar and released juices mix together.

Choosing the fruit

Strawberries: use ripe berries, hull them and halve them so they blend smoothly. Their seeds can remain in the finished sorbet or be removed by straining.

Peaches: the recipe uses two 425 g cans of naturally sweet sliced peaches. Add them as listed, along with the peach nectar, to form the fruit base.

Getting the texture right

Blending: process the strawberries with their juices first, then add the peaches and nectar and blend again. A smooth, evenly combined purée is ready for the ice cream maker or freezer.

Churning: follow your machine's instructions and stop at a soft-serve texture. Without a machine, freeze the mixture for 2 to 4 hours, until firm; the recipe suggests scraping the top into shavings or warming a scoop under hot water.

Balancing the sweetness

Taste the blended fruit before adding honey. The strawberries, canned peaches and nectar all contribute sweetness, so the optional honey is best added only if you want more.

For a seed-free result, strain the purée after blending and before freezing or churning. This step is optional and removes the strawberry seeds.

Serving ideas

Serve the sorbet on its own as a fruit-led dessert, or pair it with fresh berries or sliced peaches. A small scoop also works alongside a simple biscuit or shortbread.

If the container-frozen sorbet is too firm to scoop, use the recipe's warm-water method for the scoop or scrape the surface into shavings with a fork.

Recipe notes & tips

• Keep the strawberry maceration time to 1 hour and stir the fruit occasionally.
• Blend in all the liquid released by the strawberries.
• Taste the purée before deciding whether to add optional honey.
• Strain the blended fruit before freezing if you prefer a smoother sorbet without seeds.
• For the ice cream maker, follow its instructions and stop when the mixture reaches soft-serve consistency.
• If freezing in a container, check after 2 hours and continue until firm, up to 4 hours.

Variations

• Seed-free texture: strain the blended purée through a mesh strainer before freezing.
• Sweeter finish: add honey to taste after blending the fruit.
• More strawberry-led: use especially ripe strawberries for a stronger berry flavour.
• Softer serving style: churn in an ice cream maker and serve at the soft-serve stage.
• Fork-scraped serving: freeze in a lidded container, then scrape the top into shavings.

Common mistakes to avoid

• Discarding the strawberry juices: blend in the liquid drawn out by the sugar to keep the fruit flavour in the sorbet.
• Adding honey without tasting: check the blended fruit first, since the canned peaches and nectar are already sweet.
• Skipping the occasional stir: stir the strawberries during their hour in the fridge so the sugar and juices mix.
• Freezing for too little time: wait until the mixture is firm, within the recipe's 2 to 4 hour range.
• Trying to scoop very firm sorbet: warm the scoop under hot water or scrape the surface with a fork.

How to store

Keep the sorbet covered in a freezer-safe container. The recipe does not specify a storage duration; for serving, scrape it into shavings or warm an ice cream scoop under hot water if it is firm.

Frequently asked questions