Hard Seltzer & Peach Sorbet

Lemony hard seltzer_icon
Lemony hard seltzer
  • Difficulty 2
  • Prep Time 17 mins
  • Cook Time None
  • freezing svg Freezing Time 6 hrs
  • Serves 6
  • Difficulty 2
  • Prep Time 17 mins
  • Cook Time None
  • freezing_svg Freezing Time 6 hrs
  • Serves 6
Pucker up for this refreshing, sweet-tart sorbet. It’s amazing at the height of peach season, when fruit is at its ripest, but it’s just as delicious made with frozen peach slices any time you please. The best part is that you don’t need a fancy ice cream machine to make it — just a blender or food processor and an airtight container. Magic!


  • 4-1/2 cups (1.1 L) sliced pitted peeled peaches (see tips)
  • 1 cup (250 mL) granulated sugar
  • 2-1/2 tbsp (37.5 mL) lemonade-flavour hard seltzer
  • 1 tsp (5 mL) each lemon and lime zest
  • 2 tbsp (30 mL) lemon juice
  • 1-1/2 tsp (7.5 mL) lime juice


  1. 1. In a blender or food processor, purée together peaches, sugar, seltzer, lemon and lime zest, lemon juice and lime juice until smooth. Strain through a fine-mesh sieve into an airtight container. Cover and freeze until solid, about 6 hours or overnight.
  2. 2. For the best texture, let sorbet stand at room temperature for about 10 minutes before scooping.


  • Fresh or frozen peaches work fine in this recipe. You’ll need about 1 kg fresh peaches or about 680 g frozen peeled peach slices to make 4-1/2 cups (1.1 L).
  • You can skip peeling the peaches, but the sorbet will be a less-vibrant shade of orangey-pink.
  • To make peeling fresh peaches easier, cut a small X in the bottom of each and plunge into a pot of boiling water for about 30 seconds. Using a slotted spoon, immediately transfer peaches to a bowl of ice water and let stand for 1 minute. The peels should slip right off.

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