26 March 2025

Frozen Peach Sorbet Cups

Name: Frozen Peach Sorbet Cups
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 15 min
Yield: 8
Ingredients: whole peaches (ripe but firm, washed and dried); 250 g water (for the syrup base); 125 g superfine sugar; 50 g glucose powder; 7 g super neutrose (sorbet stabiliser); 250 g peach pulp (from ripe peaches, smooth); 250 g fresh peach juice (freshly pressed if possible); 80 g reserved peach flesh (from hollowing the peach shells, roughly chopped)

RecipeShare Test Kitchen

Whole peaches hollowed and filled with silky peach sorbet—juicy, refreshing and naturally fruity. A make-ahead frozen dessert for warm days.

Browse Meal Plan Library

Frozen Peach Sorbet Cups

These peach sorbet cups use whole peaches as the serving shell for a peach sorbet made with peach pulp, peach juice, and stabilizers. The dessert stays dairy-free and works well as a make-ahead fruit course.

Sorbet Base

The sorbet uses peach pulp, peach juice, reserved peach flesh, sugar, glucose powder, and super neutrose. Those ingredients help the mixture churn more smoothly and hold a softer texture after freezing.

Peach Shells

Leaving enough flesh in the peach shells helps them stay sturdy after freezing. Once frozen, they hold the sorbet in place and keep the dessert colder during service.

Make-Ahead Notes

The shells and sorbet can both be prepared ahead. Pipe the sorbet into the peaches close to serving time or freeze them again briefly after filling.

Tips

Use ripe but still slightly firm peaches
Chill the syrup before adding the fruit
Do not hollow the peaches too deeply
Let the filled peaches sit briefly if serving straight from the freezer

Frozen Peach Sorbet Cups

RecipeShare Test Kitchen

Whole peaches hollowed and filled with silky peach sorbet—juicy, refreshing and naturally fruity. A make-ahead frozen dessert for warm days.

Prep Time

30 mins

Cook Time

15 mins

Total Time

255 mins

Servings

Chef's Tips

Choose ripe but still slightly firm peaches so they hold their shape once frozen.
Chill the sugar syrup completely before adding the peach pulp and juice for a smoother churn.
Do not hollow the peaches too aggressively—leave enough flesh so the shells stay sturdy.
If serving straight from the freezer, let the filled peaches sit at room temperature for 5–10 minutes to soften slightly.
For extra peach flavour, use juice pressed from very ripe peaches rather than store-bought juice.

Tools Used

Chef's KnifeCutting BoardSpoonSaucepan Whisk Immersion Blender Ice Cream Maker Mixing BowlFreezer-safe ContainerMeasuring CupsMeasuring Spoons

We use affiliate links, which may earn us a small commission at no extra cost to you.

Ingredients

Scale

USMetric

Scale

Peach shells

8 whole peaches - ripe but firm, washed and dried

Peach sorbet

250 g water - for the syrup base
125 g superfine sugar
50 g glucose powder
7 g super neutrose - sorbet stabiliser
250 g peach pulp - from ripe peaches, smooth
250 g fresh peach juice - freshly pressed if possible
80 g reserved peach flesh - from hollowing the peach shells, roughly chopped

Instructions

Prepare the peach shells

1
Slice the top off each peach at about three-quarters of its height to create a lid.
2
Gently twist and remove the pits, keeping the peaches as intact as possible.
3
Scoop out a little of the inner flesh with a spoon, enough to create a shallow cavity without breaking the skin. Reserve this flesh for the sorbet.
4
Arrange the hollowed peaches upright on a tray lined with baking paper so they stand steadily.
5
Freeze the peach shells for about 2 hours, until firm.

Make the peach sorbet base

1
Heat the water in a saucepan over medium heat until hot but not boiling.
2
In a small bowl, whisk the superfine sugar, glucose powder and super neutrose.
3
Sprinkle the mix gradually into the hot water while whisking to avoid lumps.
4
Bring just to a boil, whisking until dissolved.
5
Pour into a heatproof container, cover and chill for 2 hours.

Finish the sorbet and churn

1
Add the peach pulp, peach juice and reserved chopped flesh to the chilled syrup.
2
Blend with an immersion blender until smooth.
3
Churn in an ice cream maker for 10–15 minutes until softly frozen.
4
Freeze for another 2 hours until firm enough to pipe.

Assembly

1
Place frozen peach shells on a chilled tray.
2
Fill a pastry bag with the sorbet fitted with a 16 mm (⅝-inch) plain tip.
3
Pipe the sorbet into each peach shell, forming a smooth dome or swirl.
4
Serve immediately, or freeze again briefly until ready to serve.

Save, Plan & Shop Smarter

Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.

Import recipes from most websites

Create and edit your own recipes

Plan your week with the Meal Planner

Mark favourites for quick access

Build grocery lists from your meal plan

Tick off pantry items you already have

Nutrition Facts

Serving Size: 1 filled peach (about 200 g)

Calories 150

% Daily Value*

Total Fat 0.5g1%

Saturated Fat 0g0%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 1mg0%

Total Carbohydrates 37g13%

Dietary Fiber 3g11%

Sugars 32g

Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Create your own recipe

Add your personal creations and build your own recipe collection.

Add Recipe

Frozen Peach Sorbet Cups

Sorbet Base

Peach Shells

Leaving enough flesh in the peach shells helps them stay sturdy after freezing. Once frozen, they hold the sorbet in place and keep the dessert colder during service.