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Fresh Peach and Limoncello Sorbet

Posted by Peggy on September 15, 2010

Fresh Peach and Limoncello Sorbet
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

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