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Home » Ice Cream & Sorbet » Roasted and Smoked Peach Sorbet

Roasted and Smoked Peach Sorbet

Published: Sep 9, 2021 · Modified: Dec 14, 2021 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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All you need are 4 ingredients, a few tools and some time to make this delicious Roasted and Smoked Peach Sorbet. A brown sugar simple syrup highlights the caramelized notes of the roasted peaches while smoking the peaches gives the sorbet its unique flavor and taste experience.

Overhead of Roasted and Smoked Peach Sorbet in am antique loaf pan, with a scoop of sorbet in a sugar cone that sit on top of the sorbet. There's one in the right top, left middle and bottom right. There's also half a peach on the top left and middle right. In the upper right are four peaches in a circle colander with some green stems sticking out. In the right bottom of the photo is an antique ice cream scoop with a half peach in it. Off to the bottom left of the sorbet are 4 antique spoons. Spread around the items are loose leaves.

Updated December 2021 with more clear information including ingredient notes, etc.

This 4 Ingredient Roasted & Smoked Peach Sorbet is one of my absolute, hands down, favorite frozen treats especially in the summer! It's easy to make and a great way to use those fresh ripe summer peaches. The smoking and roasting gives the sorbet a unique flavor profile to enhance this basic sorbet recipe.

If you have ever been to Colorado, there is a good chance you've head of Palisade peaches. Palisade, Colorado is a town famously known to grow the most delicious, extra sweet and juicy peaches. Since it's the middle of peach season, that is my inspiration for this Roasted and Smoked Peach Sorbet recipe.

Looking for more recipes using fresh fruit? You have to check out my Burrata, Prosciutto, and Peaches Plate or Trader Joe's Summer Fruit & Cheese Board.

Ingredients

Peach sorbet Ingredients on a white marble background. Each ingredient labeled with the name of the ingredient in white text inside a dark red box.
  • Peaches: I used fresh peaches in this. The riper the peach, the better.
  • Brown sugar, dark: enhances the sweet and fragrant flavor of the succulent ripe peaches. Dark brown sugar gives the sorbet some caramel-y notes.
  • Vodka: I just use a small amount of vodka. Because alcohol doesn't freeze, it ensures our sorbet doesn't completely freeze solid so it'll be easier to scoop later.

See recipe card for quantities.

Ingredient Swaps

  • No brown sugar? Make a plain simple syrup instead with granulated sugar. The proportions and method are the same!
  • No vodka? Try bourbon! I use a very small portion of vodka (not for flavor) to make sure our sorbet does not completely freeze.

Instructions

2 side by side pictures. A number is in the top left corner in white with a black outline. In the left photo, it is labeled '1' showing a baking tray of peaches sliced into quarters skin side down on the baking tray lined with silicone mat in an oven.  '2' shows a close up of a saucepan with the brown sugar simple syrup simmering with steam coming up.
  1. Pre-heat oven to 375 degrees Fahrenheit. Slice cleaned and dried peached into quarters, removing and throwing away the pits. Place peaches skin side down onto a sheet pan lined with parchment paper OR a silicone mat. Place peaches into the pre-heated oven for 30-40 minutes until peaches are soft. *If you do NOT have a fine mesh strainer. You will need to use the hot water method to remove the skin before roasting in the oven*
  2. In a saucepan, combined the brown sugar and water. Heat over medium-high heat until brought to a simmer. Whisk occasionally until brown sugar is dissolved. Cool brown sugar simple syrup to room temperature. Then, place in the fridge until ready to use. 
2 side by side pictures. A number is in the top left corner in white font with a black outline. In the left photo, it is labeled ‘3’. Shows overhead of peaches in a vitamix blending container being smoked with a smoking gun on a white marble background. The right  ‘4’ shows the peaches being blended in a vitamix blender with the lid center removed on a white marble background.
  1. Put peaches in a high powered blender or food processor. Following the smoking gun's manufacturer's instructions smoke the peaches. (I uses peach wood to smoke my peaches).
  2. Blend peaches on high speed until completely smooth. 
2 side by side pictures. A number is in the top left corner in white font with a black outline. In the left photo, it is labeled ‘5’. It shows the peach puree being strained with a sieve over a large white bowl. The right photo is labeled ‘6’ showing an overhead of the peach sorbet mixture being mixed in a vitamix blender.
  1. Place a fine mesh strainer/sieve over a large bowl. Pour peach puree over strainer/sieve and remove any peach skin from the peach puree.Blend peaches on high speed until completely smooth. 
  2. In the blender, add back in all of the peach puree along with, 2 cups of brown sugar simple syrup and vodka. Blend until smooth and place in the fridge until completely cold (About 4 hours - overnight).
2 side by side pictures. A number is in the top left corner in white font with a black outline. In the left photo, it is labeled ‘7’. It shows an overhead of the sorbet churning in a white ice cream maker on a white marble background. The right photo is labeled “8”
  1. Follow the instructions included with your ice cream maker and churn sorbet. In the blender, add back in all of the peach puree along with, 2 cups of brown sugar simple syrup and vodka. Blend until smooth and place in the fridge until completely cold (About 4 hours - overnight).
  2. Pour sorbet into your ice cream container and freeze for 4-6 hours to overnight. Scoop and enjoy!

Expert Tips

  • Freezing is Key: Make sure your sorbet base is COLD! Place in the fridge for at least 4 hours - overnight until completely chilled.
  • A little bit of alcohol goes a long way!: Because alcohol doesn't freeze, just adding a tablespoon to our sorbet base means our sorbet doesn't freeze solid and makes it perfect for scooping.
Close up of a scoop of roasted & smoked peach sorbet on a cone sits on top of sorbet in an old loaf pan. Behind the cone are 2 more cones and 2 peach halves. Four whole peaches in a colander to the right. 2 more peach halves are surrounding everything with green leaves.

Recipe FAQs

How do I remove the peach skins?

  • There are 2 ways to do it depending on the tools you have.
  • The Hot water method: uses a pot of hot water and an ice bath. Or use a fine mesh sieve: to catch the skin fibers after using a blender or food processor to puree the peaches

    How do I know if a peach is ripe?

  • Check out this article from Southern Living.
  • Close up of roasted & smoked peach sorbet in a small glass ice cream bowl with peach slices and a spoon sticking out from the back right of the glass. Behind it on the left is the container of the sorbet in an antique loaf pan with a ½ peach in the top right corner of the container. In the right corner are whole peaches in a cream colored colander with some greenery sticking out.

    Equipment

    Smoking Gun (I use this one)

    Ice Cream Maker (I use this one)

    Blender: I used a Vitamix, which is a super high powered blender. With using the vitamix, all the peach peel was blended SO finely that I really didn't need to use a finely mesh sieve. However, I did use a food processor before and it worked for pureeing the peaches BUT you will for sure need a fine mesh sieve* to catch the peach skin OR you can peel the skin prior.

    Fine mesh sieve*

    Basic equipment: cutting board, chef's knife, baking pan, silicone mat

    Storage

    After churning sorbet, store your sorbet in an airtight container in the back of the freezer.

    Press parchment paper on top of the sorbet and that will help with any freezer burn.

    Enjoy sorbet for 1 week to 1 month.

    If you plan on making a LOT of homemade ice cream, sorbet and sherbert maybe invest in a reusable ice cream container (like this one).

    More Recipe Likes This

    • Burrata, Prosciutto, and Peaches Plate
    • Trader Joe's Summer Fruit & Cheese Board
    • Fresh Watermelon Mozzarella Salad
    • Strawberry Rosé Sorbet

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

    Close up of a scoop of roasted & smoked peach sorbet on a cone sits on top of sorbet in an old loaf pan. Behind the cone are 2 more cones and 2 peach halves. Four whole peaches in a colander to the right. 2 more peach halves are surrounding everything with green leaves.

    Roasted and Smoked Peach Sorbet

    Mara
    Enjoy this simple and refreshing Roasted and Smoked Peach Sorbet made with only 4 ingredients! This easy fruit sorbet recipe uses fresh juicy peaches as the main ingredient! It's all you need for this perfect summer dessert!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Cooling/Freezing Time 8 hrs
    Total Time 8 hrs 45 mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories 233 kcal

    Ingredients
      

    • 3.5 pounds peaches, whole (roughly)
    • 2 cups brown sugar (packed)
    • 2 cups water
    • 1 tablespoon vodka

    Instructions
     

    • Pre-heat oven to 375 degrees fahrenheit. Slice cleaned and dried peached into quarters, removing and throwing away the pits. Place peaches skin side down onto a sheet pan lined with parchment paper OR a silicone mat. Place peaches into the pre-heated oven for 30-40 minutes until peaches are soft. *If you do NOT have a fine mesh strainer. You will need to use the hot water method to remove the skin before roasting in the oven*
    • In a saucepan, combined the brown sugar and water. Heat over medium-high heat until brought to a simmer. Whisk occasionally until brown sugar is dissolved. Cool brown sugar simple syrup to room temperature. Then, place in the fridge until ready to use. 
    • Put peaches in a high powered blender or food processor. Following the smoking gun's manufacturer's instructions smoke the peaches. (I uses peach wood to smoke my peaches).
    • Blend peaches on high speed until completely smooth. 
    • Place a fine mesh strainer/sieve over a large bowl. Pour peach puree over strainer/sieve and remove any peach skin from the peach puree.
    • In the blender, add back in all of the peach puree along with, 2 cups of brown sugar simple syrup and vodka. Blend until smooth and place in the fridge until completely cold (About 4 hours - overnight).
    • Follow the instructions included with your ice cream maker and churn sorbet. 
    • Pour sorbet into your ice cream container and freeze for 4-6 hours to overnight. Scoop and enjoy!

    Notes

    • Freezing is Key: Make sure your sorbet base is COLD! Place in the fridge for at least 4 hours - overnight until completely chilled.
    • A little bit of alcohol goes a long way!: Because alcohol doesn't freeze, just adding a tablespoon to our sorbet base means our sorbet doesn't freeze solid and makes it perfect for scooping.
    Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

    Nutrition

    Serving: 0.5cup | Calories: 233kcal | Carbohydrates: 58g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 360mg | Fiber: 2g | Sugar: 56g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg
    Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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    Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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