Step 1: Blanch and Peel the Peaches
Bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl. Using a sharp knife, cut a small X on the bottom of each peach (this helps the skin release). Carefully lower 3-4 peaches at a time into the boiling water using a slotted spoon. Blanch for 30-60 seconds—just until you see the skin starting to loosen at the X. Immediately transfer to the ice bath to stop the cooking. Let cool for 1-2 minutes, then the skins should slip right off. If skins are stubborn, blanch 15-30 seconds longer. Repeat with remaining peaches.

Step 2: Prepare the Peaches
Once peeled and cooled, cut each peach in half and remove the pit (twist gently if they’re freestone peaches). Cut the peach flesh into chunks—no need to be precise since you’re pureeing them. Place all peach chunks in your blender or food processor. You should have approximately 3-4 cups of peach pieces.

Step 3: Puree Until Smooth
Add the lemon juice to the peaches in the blender (the acidity prevents browning). Blend on high speed for 1-2 minutes until completely smooth and no chunks remain. For ultra-smooth sorbet, strain the puree through a fine-mesh strainer into a large bowl to remove any fibrous bits or peach skin fragments you might have missed. Use a rubber spatula to press the puree through, extracting maximum liquid. This step is optional but creates restaurant-quality smoothness.

Step 4: Sweeten and Season
Taste your peach puree—this tells you how much sugar to add. If the peaches are very sweet, start with ⅔ cup sugar; if they’re less sweet, use the full ¾ cup. Add the sugar, salt, water, and corn syrup or vodka (if using) to the peach puree. If using vanilla or almond extract, add it now. Whisk or blend everything together until the sugar completely dissolves, about 1-2 minutes. The mixture should taste slightly sweeter than you want the final sorbet to be, since freezing dulls sweetness perception.

Step 5: Adjust Consistency and Flavor
Check the consistency—it should be pourable but not watery, similar to a smoothie. If it’s too thick, add water 2 tablespoons at a time. If it’s too thin, don’t worry—it will still freeze fine, just slightly icier. Taste again and adjust: add more sugar if needed (whisk until dissolved), more lemon juice for brightness, or a pinch more salt to enhance flavor. This is your last chance to perfect the flavor before freezing.

Step 6: Chill Thoroughly
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. The mixture must be completely cold (40°F/4°C or below) before churning for the smoothest texture. Cold mixture churns faster and creates denser, creamier sorbet with smaller ice crystals. Don’t skip or rush this step—patience here pays off tremendously in final texture.

Step 7: Churn the Sorbet
Ensure your ice cream maker bowl has been frozen for at least 24 hours according to manufacturer’s instructions. Give the chilled peach mixture one final stir, then pour it into your ice cream maker. Churn according to manufacturer’s directions, typically 20-25 minutes. The sorbet is ready when it reaches a thick, slushy consistency similar to soft-serve—it should hold its shape but still be somewhat soft. Don’t over-churn or it can become grainy.

Step 8: Freeze Until Firm
Transfer the freshly churned sorbet to a freezer-safe container. Use a shallow, wide container rather than a deep, narrow one for more even freezing and easier scooping. Press plastic wrap directly onto the surface of the sorbet, smoothing out any air pockets to prevent ice crystals and freezer burn. Cover tightly with an airtight lid. Freeze for at least 3-4 hours or until firm enough to scoop beautifully.

Step 9: Temper Before Serving
Peach sorbet freezes quite firm, so remove it from the freezer 5-10 minutes before serving to soften to the perfect scoopable consistency. Run your ice cream scoop under warm water between scoops for clean, beautiful portions. The sorbet should be soft enough to scoop easily but cold enough to maintain its shape.