Fresh Peach and Limoncello Sorbet

Fresh Peach and Limoncello Sorbet

I’ve put away my beach hat, but peaches remain on the counter, fat, ripe and gasping the final breaths of a Michigan summer.

Sorbets are so simple to make, I’ve been using my sorbet machine throughout the year. I’ve a half-empty bottle of Limoncello, a marvelous Italian lemon liqueur typically served as an after-dinner drink. Peach sorbets often are made with freshly squeezed lemon juice, but the Limoncello inspired the modification.

When selecting peaches, choose those without bruises. The base color differs according to variety, but avoid peaches with any green coloration, indicating they were picked early and won’t ripen properly; their peachy aroma and soft-to-the touch feel will tell you when they are ready to be enjoyed.

The thin Bordeaux Pepperidge Farm Cookies were a great, time-saving complement – but any thin butter cookie would be delicious.

Recipe: Fresh Peach and Limoncello Sorbet


  • 4 pounds peaches, peeled, pitted and cut into chunks
  • 1 1/2 cups peach nectar*
  • 1/3-3/4 cup white sugar
  • 1/4 cup Limoncello, plus extra for serving
  • Pepperidge Farm Bordeaux cookies, optional
  • Lemon zest, optional


  1. In a food processor or blender, purée the peaches, peach nectar, 1/3 cup sugar and Limoncello. Taste the purée and add additional sugar to taste.
  2. Prepare in an ice cream/ sorbet maker according to manufacturer’s directions.
  3. To serve, pour a shot of Limoncello in decorative bowls or glasses. Scoop sorbet into dish then garnish with cookies and lemon zest, if using.

*I use Looza brand, which has a ripely rich, peachy flavor.

Time to freeze machine cannister: 24 hours

Time to allow ingredients to chill: 4 hours

Active Time: 25 minutes (mostly spend peeling peaches)

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

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