This is a sweet, creamy, and refreshing frozen treat! Sweet-Tart Blueberry Peach 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? Lemon and lime? 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.
For me, vanilla and lemon is one such combination, especially when part of something creamy. The lemon is toned down and tamed by the vanilla and changed into a sweetly soft flavor that is refreshing and light. I have turned to lemon-vanilla many times: for the filling in my Red, White and Blue Ice Cream Sandwiches and in my Sweet Lemon Strawberry Sandwich Cookies.
Another combination that seems to magically transform into one delectable flavor is blueberry with peach.
The first time I had this combination was when we visited Pie In The Sky Bakery in York, Maine, where I had a slice of their Blueberry Peach Pie. I learned how pleasantly peach enhances blueberry!
The flavor of blueberries is simultaneously elevated and softened by sweet, sweet peaches. I found myself thinking about that Blueberry Peach Pie for a long time after. It should have a name: Plueberry? Peacherry? And that brings me to this sorbet!
Why you'll love this treat
This sorbet is smooth, frosty, and really full of exciting flavor. The blueberries and peaches together make a sweet, creamy, and refreshing frozen treat—and the lime in the mixture adds brightness and zing. I love zing!
Use your preferred ice cream or sorbet maker for this recipe. The fruit mixture needs chilling before it can be turned into sorbet, so plan for that added time. That step can even be done in advance.
🔪 How to make Sweet-Tart Blueberry Peach Sorbet
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.
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 and sugar to the chilled fruit mixture, then use your ice cream maker to turn it into a sorbet.
Notes:
- Allow for the chilling time required for the fruit mixture when planning to make this recipe.
This sorbet is fabulous in the summertime, of course, but there's no reason you can't treat yourself to this cool treat any time of the year!
The recipe is below. And here are a few other sweets that celebrate beauteous peaches and blueberries!
💬 Let me know how you like this sorbet! Comment and leave a star rating below.
Blueberry, Peach and Lime Sorbet
Ingredients
- 4 cups fresh blueberries, washed and checked for stems
- 3 very ripe peaches, peeled, pit removed and flesh cut into chunks
- ½ cup water
- 1 tablespoon corn syrup
- ⅓ cup lime juice, about 1½ medium limes-worth
- zest from 1 medium lime, about 2 teaspoons
- ¾ cup granulated sugar
Instructions
Cook the fruit:
- In a small saucepan toss together the blueberries, peaches, water and corn syrup. Heat the mixture over medium heat, stirring often until it comes to a simmer.
- Reduce the heat slightly and stir constantly for 3 minutes - the mixture will just be starting to thicken. Remove the pan from the heat.
Blend the fruit:
- Use an immersion blender to puree the fruit sauce in the pan until it is completely smooth. Note: you can also puree the sauce in a blender. Remove the small cap from the blender cover and cover the opening with a towel so steam can escape. For either method handle the sauce carefully so as not to get burned.
- Transfer the pureed sauce to a heat-proof bowl. Allow the mixture to cool, then cover the bowl and place it in the fridge to chill thoroughly.
Make the sorbet:
- Once the sauce is completely chilled, assemble your ice cream maker. Have ready a large freezer-proof bowl to hold the sorbet once it's done.
- Remove the puree from the fridge. Add to it the lime juice, the zest, and the sugar. Whisk the mixture well to incorporate all the sugar and lime.
- Pour the mixture into the bowl of an ice cream maker, and churn the sorbet according to the manufacturer's instructions. In my ice cream maker (a Cuisinart Fruit Scoop) the sorbet was done in about 20 minutes. Transfer the sorbet to the freezer-proof dish.
- The sorbet can be served immediately, though it will be soft. The sorbet can be stored in the freezer for up to one week. Before serving, allow it to sit out at room temperature for 10-15 minutes until it is scoopable.
Notes
- Allow time in the recipe for the fruit puree to chill thoroughly.
- The ice cream maker I use is a Cuisinart Fruit Scoop (I love it), and it has a freezable bowl. If your ice cream maker has a freezable bowl too, make sure it has been in the freezer for at least 24 hours before using it to make the sorbet.
armchairsquid
In mixing drinks, one dazzling combo I have discovered is lime and almond. For sorbet, I bet you could make it happen with orgeat syrup.
Nancy Mock
Ooh, that's a combo I haven't tried, but I am intrigued! I will definitely try it, with orgeat if I can or maybe even with marzipan! Thanks for the tip 🙂
The Armchair Squid
I hope you'll share!
Tessa
Nancy, your photos are beautiful! Very artistic! Love this post.
Nancy Mock
♥ You are so sweet Tessa, thank you! I'm really happy with how this one came out, pics and recipe!