Spiced peach sherbet

October 6, 2016 (Last Updated: November 25, 2016)
Spiced peach sherbet

This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream. This spiced peach sherbet is utterly refreshing and the perfect way to cool down during the warm summer season!

Strictly speaking, sorbets don’t contain any dairy, and ice creams are cream-based. Sherbets are fruity and contain a little milk fat – the perfect canvas for experimenting with interesting flavour combinations. 

Spiced peach sherbet

Serves: Makes 1L (serves 6)
Cooking Time: 30 mins + 4 hrs, to freeze


  • 750ml (3 cups) milk
  • 200g sugar
  • 2,5ml (½ tsp) ground cinnamon
  • 2,5ml (½ tsp) ground ginger
  • pinch nutmeg
  • 6 peaches, peeled and pitted
  • orange gel food colouring (optional)



Place the milk, sugar, ground cinnamon, ground ginger and nutmeg in a saucepan and bring to a boil.


Remove from heat and blitz in a food processor along with the peaches and a drop or two of orange gel food colouring, if desired.


Once the mixture has cooled, churn in an ice-cream churner according to manufacturer’s instructions. Alternatively, place the mixture in a freezer-proof container in the freezer and whisk every hour to break up any ice crystals that may form, until frozen.

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AND: Cherry, rosehip and hibiscus sherbet

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