This is a sweet, creamy, and refreshing frozen treat! Peach Blueberry Sorbet has a splash of lime juice for brightness and zing.
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What do you think of when you think of flavors that are delicious together? Chocolate and strawberries? Potato chips in a PB & J sandwich? (Or is that just me?)
When combined they seem to transform: they're no longer merely this+that. Instead, they become one new flavor that is completely irresistible and so satisfying.
Like vanilla and lemon for example: tamed by the vanilla, lemon changes into a sweetly-soft flavor that's refreshing and light. Try it in Red, White, and Blue Ice Cream Sandwiches and Sweet Lemon Strawberry Sandwich Cookies.
Another combination that seems to magically transform into one delectable flavor is blueberry and peach.
The first time I had this combination was at Pie In The Sky Bakery where I had their Blueberry Peach Pie. The flavor of blueberries is simultaneously elevated and softened by sweet peaches. And that brings me to this sorbet!
Why you'll love this treat
This sorbet is smooth, frosty, and full of rich flavor. Blueberries and peaches together make a sweet, creamy, and refreshing frozen treat. Lime juice and zest in the mixture add brightness and zing. I love zing!
Use your preferred ice cream or sorbet maker for this recipe. The fruit mixture needs to chill before it can be turned into sorbet, so plan for that added time. That step can even be done in advance.
🔪 How to make Peach Blueberry Sorbet with Lime
Step 1: Cook the fruit
Stir the blueberries and peaches together in a saucepan, and cook them for a short time until they're thickened. Let it cool.
Step 2: Blend the fruit
Use a blender to process the fruit into a smooth puree, then chill it.
Step 3: Make the sorbet
Add lime to the chilled fruit mixture, then use your ice cream maker to turn it into a sorbet.
- Allow for the cooling and chilling time required for the fruit mixture when planning to make this recipe.
This sorbet is fabulous in the summertime, of course, using freshly-picked blueberries, but there's no reason you can't treat yourself to this cool treat any time of the year!
The Peach Blueberry Sorbet with Lime recipe is below. And here are a few other sweets that celebrate luscious peaches and blueberries!
💬 Let me know how you like this sorbet! Leave a comment and star rating below.
Blueberry, Peach and Lime Sorbet
- 1 pound fresh blueberries, washed and stems removed
- 3 very ripe peaches, peeled, pit removed and flesh cut into chunks
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon corn syrup
- 2 teaspoons lime zest (about 1 medium limes worth)
- ¼ cup lime juice (about 2 medium limes-worth)
Cook the fruit:
- In a small saucepan toss together the blueberries, peaches, water, sugar, and corn syrup.
- Heat the mixture over medium-high heat, stirring often until it comes to a simmer.
- Reduce the heat to medium-low, and simmer the fruit for 3 minutes, stirring frequently. The mixture will just be starting to thicken.
- Remove the pan from the heat, and allow the fruit to cool to room temperature.
Blend the fruit:
- Puree the fruit mixture until it's completely smooth: you can use an immersion blender to do this right in the saucepan, or puree the sauce in a blender.
- Transfer the pureed sauce to a covered place it in the fridge to chill for several hours or overnight. It needs to be completely cold.
Make the sorbet:
- Assemble your ice cream maker, and have ready a large freezer-proof bowl to hold the sorbet once it's done.
- Add the lime zest and lime juice to the chilled fruit mixture. Whisk the mixture well to incorporate all the sugar and lime.
- Pour the mixture into the bowl of the ice cream maker, and churn the sorbet according to the manufacturer's instructions. You may have to do this in two batches, depending on the size of your ice cream maker.
- Process the sorbet until it has the right frozen texture. (In my ice cream maker (a Cuisinart Fruit Scoop) the sorbet was done in about 20 minutes.)
- The sorbet can be served immediately, though it will be soft. Or, transfer the sorbet to the freezer-proof bowl, cover, and freeze it until it's firm.
- The sorbet can be stored in the freezer for up to one week. Give it 10-15 minutes to sit out at room temperature to make it scoopable.
- Makes about 6 cups of sorbet.
- Allow time in the recipe for the fruit puree to chill thoroughly.
- The ice cream maker I use is a Cuisinart Fruit Scoop which has a bowl that must be frozen before using. If your ice cream maker has a freezable bowl, place it in the freezer for at least 24 hours before using it.