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.
But before we get to the recipe, let’s recap the ice cream recipes from the month:
- Chocolate Chip Ice Cream Sandwiches
- Avocado Lime Sorbet
- Salted Caramel Ice Cream
- Elvis Ice Cream Sundae
- The Ultimate Cookies & Cream Milkshake
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!!
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!!
Before you get going on this recipe, make sure to read my tips to ensure it goes perfect on your first try:
- 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.
- 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.
- 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).
- 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!
- 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!
Peach Riesling Sorbet
- 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)
- 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!!
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