This peach sorbet is a wonderful vegan treat: no dairy at all. Serve it with gingersnap cookies so the two flavors can complement one another.
By / Photography By E. S. Bruhmann | June 01, 2016


• Place water and sugar in a small saucepan and bring to a boil. Stir gently until sugar is dissolved. Refrigerate until cold.

• Place ⅔ of the frozen peaches into a blender. Add the chilled sugar syrup and bourbon, extract or wine, salt and blend. Add the remaining peaches a few at a time until the whole mixture is smooth. It will be very thick and may need to be stirred a bit with a wooden spoon while in the blender. Place into a freezer container, cover and freeze until ready to serve. (Some of the blackberry verbena sauce is great on this, BTW.) You can also put it into an ice cream machine and process per directions for an even smoother texture.

About this recipe

I found this recipe almost 30 years ago in a now-long-defunct magazine — the article was about a state dinner held by some country for Princess Diana, and this sorbet was part of the dessert. The formal name is Peach Diana and it’s been a staple at my house ever since I first made it all those years ago. I’ve not changed a thing in the recipe, but I no longer know where it originally came from. This is a wonderful vegan treat: no dairy at all. I love to serve this with gingersnap cookies — I think ginger and peach go perfectly together.

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  • 1½ pounds fresh ripe or frozen peaches, peeled, cut into chunks. If using fresh peaches, freeze them for about 30 minutes or until pretty fi rm.
  • ⅓ cup sugar (a little less if your peaches are really sweet, a little more if they are tart)
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon bourbon or ½ teaspoon pure almond extract or 1 tablespoon white wine
  • Pinch of sea salt
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