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+ servings
Three-quarter shot of two ice cream dishes with Blueberry-Peach Sorbet

Easy Blueberry-Peach Sorbet

This quick and easy sorbet starts with a fruit juice base.
Course Sweets
Cuisine North American
Keyword blueberry, Peach, sorbet
Prep Time 5 minutes
churn, chill, and freeze time 5 hours 20 minutes
Total Time 5 hours 25 minutes
Servings 2 quarts


  • 52 ounce container Simply Peach juice
  • 1 tablespoon fresh mint leaves, plus more for garnishing
  • 1 dry pint blueberries, rinsed
  • 2 tablespoons lemon juice (from 1 large lemon)
  • 2 tablespoons vodka, optional
  • 1/4 cup light corn syrup


  • In a blender, pulse a small amount of the peach juice together with the mint leaves.
  • Add the remaining ingredients and blend for 1-2 minutes, or until the blueberries are broken down.
  • After the blueberry-peach mixture is blended, strain it through a sieve set over a bowl. Place the covered bowl into the refrigerator and allow the sorbet base to chill anywhere from 3-24 hours.
  • Once the sorbet base has chilled completely, pour the mixture into your ice cream/sorbet maker and churn it for 20 minutes- or as the manufacturer's sorbet instructions direct.
  • Transfer the churned sorbet to a sorbet container and serve immediately, or- for a firmer sorbet- freeze for at least 2 hours.
  • Allow the sorbet to sit at room temperature for 15 minutes prior to scooping it.
  • Garnish your dish of blueberry-peach sorbet with a sprig of mint, if desired. 


  • Store the sorbet in the freezer to maintain it's texture.
  • This Blueberry-Peach Sorbet is best enjoyed within 2 months.