26 March 2025
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
8
Recipe Snapshot
Rating4.7
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 Knife(opens in a new tab)Cutting BoardSpoonSaucepan(opens in a new tab)Whisk(opens in a new tab)Immersion Blender(opens in a new tab)Ice Cream Maker(opens in a new tab)Mixing Bowl(opens in a new tab)Freezer-safe ContainerMeasuring CupsMeasuring Spoons
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Ingredients
Ingredients
USMetric
Peach Shells
Peach Sorbet
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.
Ingredients
USMetric
Peach Shells
Peach Sorbet
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.
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Everything you want to know about this recipe.
Frozen Peach Sorbet Cups
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
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
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
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
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
Nutrition Facts
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.
Community Reviews
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4.7
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Aya
· Sep 2, 2025I prepped the shells and sorbet the day before and just piped before serving. Good make-ahead dessert for a hot day.
Marco
· Jul 18, 2025Flavor was very peach-forward. I might add a squeeze of lemon next time for extra brightness, but the texture was very good.
Laura
· May 10, 2025Made these for a summer dinner party and everyone loved that the sorbet was served inside the peaches. It looked good and was actually quite easy.
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