No-Churn Peach and Extra Virgin Olive Oil Sorbetto

A no-churn Italian-inspired summer dessert made with ripe peaches, honey, lemon, basil and Marfuga Extra Virgin Olive Oil from Umbria, Italy.

When the UAE summer calls for something cold and refreshing, this peach and extra virgin olive oil sorbetto keeps things simple. It is made without an ice cream machine and needs just seven ingredients.

Ripe peaches and honey form the base, fresh lemon adds brightness, basil brings a light herbal note, and a finishing drizzle of Marfuga Extra Virgin Olive Oil gives the sorbetto a smooth, savoury contrast.

Recipe at a Glance

• Prep time: 15 minutes
• Freezing time: 4 hours
• Total time: 4 hours 15 minutes
• Serves: 4
• Difficulty: Easy
• Equipment: Blender or food processor

Why Add Marfuga Extra Virgin Olive Oil to Peach Sorbetto?

Extra virgin olive oil adds more than a finishing flourish. Its fruitiness adds depth to the peaches, while a mild bitterness balances the sweetness of the honey.

For this recipe, we use Marfuga Extra Virgin Olive Oil from Azienda Agraria Marfuga, a family estate in Campello sul Clitunno, Umbria, that has grown olives since 1817. The oil is cold extracted from selected olives at their ideal ripening point through a continuous process. It has a delicately fruity flavour with good intensity and persistence, a mildly peppery and bitter finish, a green hue, and a rounded, elegant aroma. That versatility, especially when used raw, makes it a natural fit for a fresh fruit dessert.

Ingredients

• 500 g ripe peach flesh, cut into small pieces
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice
• 6 fresh basil leaves, plus extra for garnish
• 4 small ice cubes
• 60 ml chilled sparkling water
• 1 tablespoon Marfuga Extra Virgin Olive Oil, plus 1 teaspoon for serving
• Fresh peach slices, for garnish

Watch: Peach and Olive Oil Sorbetto

How to Make Peach and Marfuga Olive Oil Sorbetto

1. Freeze the peaches

   Arrange the peach pieces in a single layer on a lined tray. Freeze for at least 4 hours, or until completely firm.

2. Blend the fruit

   Add the frozen peaches, honey, lemon juice, basil, ice cubes and sparkling water to a high-speed blender or food processor. Pulse until the peaches break down, stopping to scrape the sides when needed. The sparkling water helps loosen the mixture and gives the sorbetto a lighter texture.

3. Add the olive oil

   With the machine running on low, add 1 tablespoon of Marfuga Extra Virgin Olive Oil. Continue blending just until the mixture becomes smooth and creamy.

4. Serve or firm up

   For a soft sorbetto, serve immediately. For a firmer scoop, transfer the mixture to a freezer-safe container and freeze for 30 to 60 minutes.

5. Finish and garnish

   Divide between four chilled bowls. Finish each serving with a few drops of the remaining Marfuga olive oil, fresh peach slices and basil.

Tips for the Best Texture

• Choose ripe peaches: Fragrant, naturally sweet peaches give the sorbetto its best flavour.
• Freeze in one layer: Separate pieces blend more evenly than a solid block of frozen fruit.
• Pulse before blending: Short pulses help the frozen peaches break down without warming the mixture too quickly.
• Serve in chilled bowls: This helps the sorbetto stay firm for longer, especially during warm UAE weather.
• Add the finishing oil lightly: A few drops per serving are enough to add aroma without overpowering the peaches.

How to Store Homemade Peach Sorbetto in the UAE

Store the sorbetto in a tightly sealed freezer-safe container for up to 3 days for the best flavour and texture. Press a piece of baking paper directly onto the surface before closing the lid to reduce ice crystals.

Let it stand at room temperature for 5 to 10 minutes before scooping. Do not leave it exposed to heat or direct sunlight. To keep the rest of your Marfuga oil fresh, store the tin in a cool, dry place away from heat and light. Our guide on how to store olive oil in UAE heat explains why this matters in the local climate.

Frequently Asked Questions

Can I make peach sorbetto without an ice cream machine?

Yes. This recipe uses frozen peach pieces and a blender or food processor, so no ice cream machine is required.

Can I use fresh peaches without freezing them?

Frozen peaches are important for the creamy, scoopable texture. Fresh peaches will produce a thinner, slush-style dessert unless the blended mixture is frozen afterwards.

Will the sorbetto taste strongly of olive oil?

No. One tablespoon is blended into the full recipe, while only a few drops are added to each serving. The olive oil provides a subtle fruity and savoury contrast rather than dominating the peach flavour.

Which olive oil should I use for peach sorbetto?

Use a fresh extra virgin olive oil with a balanced flavour. Marfuga Extra Virgin Olive Oil is produced in Campello sul Clitunno, Umbria, and its delicately fruity, mildly peppery profile works well as both an ingredient and a finishing oil.

Is this peach sorbetto dairy-free?

Yes. The recipe contains no milk or cream. Always check the labels of packaged ingredients if you are preparing it for someone with a food allergy.

An Umbrian Finish for a UAE Summer

This no-churn peach sorbetto is simple enough for a weekday treat and elegant enough to serve after dinner. The final touch of Umbrian extra virgin olive oil turns familiar summer fruit into a more distinctive dessert.

Ready to make it? Shop Marfuga Extra Virgin Olive Oil from Nivitaly and have it delivered across the UAE, or explore the full range of extra virgin olive oil in our collection.