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Peach Riesling Sorbet

dessert· ice cream· National Ice Cream Month· Summertime Favorites

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Peach Riesling Sorbet – A refreshing peach sorbet with a boozy finish. Made with only 4 ingredients, this peach Riesling sorbet is going to be your new favorite way to enjoy a frozen treat this summer. 

Spoonful of Peach Riesling SorbetAnd here we are…the final day of #NationalIceCream month. Don’t be sad y’all – we’re going out with a bang! A boozy bang, to be exact.

But before we get to the recipe, let’s recap the ice cream recipes from the month:

Do you have a favorite yet? If I had to pick one, I think the Elvis Ice Cream Sundae. There’s just something about the sweet and salty that gets me droolin’. Uh oh, here it comes. Let’s get to today’s recipe before I start…

Today’s treat is one that I’ve wanted to share with you guys but needed to get the recipe just right. I made a version of it last summer when I bought a bag of fresh peaches at a farmer’s market. The sorbet came out great but it was missing something in the flavor. An extra “pow”, if you will.

And that pow was Riesling.

It added the perfect texture to the sorbet, plus a boozy finish after every bite. Check out my Peach Riesling Sorbet!!

Cookie scoop in a dish of Peach Riesling SorbetSlice of peach in a jar with the sorbet small dish of Peach Riesling Sorbet with a slice of peach

Like I said above, I first tried this sorbet without Riesling. It was so yummy and full of natural peach flavor. And did I mention refreshing?

But something was off. First, the sorbet froze rock-solid. And second, there just wasn’t a balance of flavor going on. It was just a little too bland. It needed pinch of salt or a splash of something tart. I just couldn’t put my finger on what was missing.

In this version, I finally got it right. First, I had the perfect ratio of sugar to fruit. Sugar is what keeps the sorbet from freezing too hard. In my first attempt, I had wayyy too much fruit and not enough sugar. For this version, I made sure to measure my peaches after dicing to make sure I put the right amount.

Second, I replaced half of the peaches with Riesling wine for a little extra punch of flavor. Alcohol also lowers the freezing temp so that was extra insurance to ensure the texture was super creamy. I chose a medium-dry Riesling for this sorbet so it wasn’t too sweet.

And finally, I made sure to taste the mixture after blending the flavors together, but before freezing. After tasting, I realized that I needed a touch more lime juice to balance the sweet flavors in the wine and peaches. The lime juice added the PERFECT amount of tartness.

All these adjustments worked like a charm, people. Look how creamy this sorbet is!! Even the next day, after spending all night in the freezer, it was still super creamy. Success!!

Cutting peaches into slices Pan of smoothed over Peach Riesling Sorbet Spoonful of Peach Riesling Sorbet

Before you get going on this recipe, make sure to read my tips to ensure it goes perfect on your first try:

  1. Make sure to measure your peaches after dicing. In my first attempt, the recipe said to use 4 peaches. But little did I know that my peaches were actually much larger than the recipe expected so I only should have used 2 1/2 peaches. I would have realized this if the recipe had used a volume measurement. So I made sure to include both weight and volume for you guys.
  2. When prepping the peaches, no need to peel them. Hallelujah! Peeling ripe, soft peaches is one of the most annoying prep jobs in the kitchen, in my opinion. So I was happy to avoid that for this sorbet. The peel gets chopped up in the blender so, aside from the little red flecks that you see, you can’t even tell it’s in there.
  3. I recommend tasting the sorbet mixture with 1 teaspoon of lime juice to start and then add more if it’s too sweet. You should only need a max of 2 teaspoons (about 1 lime).
  4. This recipe calls for an ice cream machine. I know, I know – one more appliance that you need. But I love mine and use it a lot. And it’s the only way I know to get a creamy sorbet that isn’t icy at all. If you use the same one as me, don’t forget to place the drum in the freezer at least 8 hours before using!
  5. Since there is alcohol in the recipe, it will take almost 8 hours to freeze completely. But you can eat it sooner, if you don’t mind how soft it is. I like it best when it’s more solid so I waited overnight before scooping.

Okay there you have it – the best peach sorbet you’re ever gonna have. And now you can make it for yourself. Sorbets are one of the easiest frozen treats you can make. Do you have favorites that I should try? I’ve made a mango, a pineapple, and an avocado lime sorbet but I want to try more!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

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Print Recipe

Peach Riesling Sorbet

A refreshing peach sorbet with a boozy finish. Made with only 4 ingredients, this peach riesling sorbet is going to be your new favorite way to enjoy a frozen treat this summer.
Prep Time20 minutes
Total Time8 hours 20 minutes
Servings: 1 quart

Ingredients

  • 2 1/4 cups diced peaches about 1 1/2 pounds; keep peel on
  • 1 cup granulated sugar
  • 1 cup Riesling wine
  • 1/4 teaspoon salt
  • 1 - 2 teaspoons fresh lime juice (to taste)

Instructions

  • Add all ingredients to blender. I recommend using 1 teaspoon of lime juice to start and then tasting the mixture before adding more. Blend the mixture until the sugar is no longer grainy. Give the mixture a taste. If it tastes too sweet, then add more lime juice and blend again.
  • Strain mixture through metal sieve to remove excess pulp and skin. Cover mixture with plastic wrap and chill until cold, about 2 - 3 hours. Select your ice cream storage container and place into freezer to chill.
  • Once the mixture is chilled, add to ice cream machine and freeze according to instructions. If you are using a classic churn machine, then it should take about 15 minutes. Once frozen, remove storage container from freezer and add sorbet. Place plastic wrap on top of mixture and freeze until solid, about 6-8 hours.
  • Scoop and enjoy!!

Pin for later:

Peach Riesling Sorbet photo collage

More recipes that you’ll love:

Peach Raspberry Cobbler

Pan of Peach Raspberry Cobbler

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Wine Milkshake topped with a cherry

Red, White, and Blue Sangria

Two glasses of Red, White, and Blue Sangria

Comments

  5. Denay DeGuzman says

    Mmmm…I have a bounty of peaches in a fruit bowl on my kitchen counter just waiting for this recipe. Your delicious Peach Riesling Sorbet is perfect for these hot summer days! I can hardly wait to make this. 🙂

    Reply

  9. Kenya says

    Jesus Christ ! Your making me want to buy a ice cream machine,first with the salted caramel ice cream and now you come and tease me with this !!!!!! (I’m just kidding) but you are amazing at what u do and I don’t know if I’ll get up to your level but I can try !

    Reply

    • Sharon says

      Haha thanks Kenya!! I hope you bite the bullet and get an ice cream machine. You’ll have so much fun with it!

      Reply

  20. Jolina says

    I love everything about this! And we just bought peaches on the weekend (too much I might add haha but they were gorgeous!). Can’t wait to try this out. So refreshing.

    Reply

    • Sharon says

      Haha totally get that. I always buy too much when produce is looking good. If you need more peach ideas, I have a great cobbler on the blog too!

      Reply

    • Sharon says

      It’s so yummy! If they’re underage, you can replace the Riesling with more peaches. Add about 2 more cups of peaches.

      Reply

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