This easy peach sorbet is the perfect no-bake summer dessert.
It’s fruity, light, and surprisingly healthy (as desserts go). And that’s saying a lot considering it’s made with just three key ingredients.
Did I mention you don’t even need an ice cream maker? That’s right, this peach sorbet is a simple, no-churn frozen treat. What more could you ask for?
Ingredients for Peach Sorbet
The great thing about this sorbet recipe is that it doesn’t require a lot of ingredients. If you have the peaches on hand, the rest are just pantry staples.
Here’s everything you need to make peach sorbet.
- Fresh, Ripe Peaches: The riper they are, the sweeter and more flavorful they are. I don’t recommend using pre-frozen fruit as the taste is often muted.
- Sugar: Peaches are sweet, but they still need a bit of sugar to draw out their yummy flavor.
- Lemon. A little acidity helps balance out the sweetness of the sorbet. Feel free to use a lime if you prefer.
- Salt: The salt is optional, but it can help balance the sorbet. I suggest tasting it after blending and then adding salt if you think it’s needed.
How to Make Peach Sorbet Without an Ice Cream Maker
All you need for this frozen treat is a freezer and a bit of patience.
Check out how easily this homemade peach sorbet recipe comes together.
1. Freeze the peaches. Peel and cut the peaches into small chunks, and arrange them in a single layer on a baking tray. Pop them in the freezer for about 3 hours until firm.
2. Get blending! Add the frozen peaches, sugar, and lemon to a heavy-duty food processor. Pulse until the mixture is creamy and smooth.
3. Serve. Add the salt, if needed. Then, serve it immediately as soft-serve. Or pop it in the freezer so it’s scoopable.
Tips for the Best Peach Sorbet
Here are some quick tips to ensure that your peach sorbet will be a surefire hit this summer.
- Fresh is best. Frozen peaches don’t make the best sorbet. The flavor and texture will be a little off – as in nowhere near as fruity. Trust me, wait for ripe, fresh peaches.
- Cut the fruit into small chunks. The bigger the pieces, the harder the food processor has to work.
- Swap the sugar for honey. Want to make this recipe refined sugar-free? Just substitute the sugar for honey. Using honey adds more complex flavors to this dessert, and tastes delicious with peaches!
- Remove the skin. Unless you have a fancy Vitamix blender, make sure you remove the skin. Otherwise, the sorbet won’t be creamy.
- Use a high-powered food processor. I said it already, but you need a heavy-duty food processor for this recipe. Cheaper machines will struggle to blend the frozen fruit. Also, don’t use a blender. The blades won’t be able to catch the fruit without added liquid, which will affect the finished texture.
- If you only have a blender: you’ll need to use the tamper to press the fruit into the blades. And you may need to add some liquid to help it blend. Try a 1/4 cup of water or milk.
- Let it sit on the counter. Is your sorbet rockhard when you take it out of the freezer? Let it sit on the counter at room temperature for 5-10 minutes. It should soften enough for easy scooping.
Recipe Variations
The beauty of making sorbet at home is that you can easily make it your own.
Here’s a few fun ideas to try:
- Add other fruits – try raspberries, bananas, etc.
- Stir in fun extras – such as white chocolate chips, dried fruits, diced fresh peaches, etc.
- Swirl through some sauce or jam – I’m thinking a swirl of raspberry jam!
How to Store
While you can store your sorbet for a while in the freezer, it won’t last forever!
Instead, it tastes best right out of the food processor. But if you have a lot of leftovers, here’s the best way to store them:
To Freeze: Transfer the blended sorbet to a freezer-safe conatiner and secure with a lid. Freeze for up to 1 month.
More Peach Recipes
Peach Pie
Copycat Chick-fil-A Peach Milkshake
Easy Peach Crisp
Tennessee Peach Pudding
Peach Cobbler with Cake Mix
Peach Sorbet
Course: DessertCuisine: American6
servings20
minutes6
hours168
kcalThis peachy keen peach sorbet is perfect for summer. With only 4 simple ingredients and loads of peachy goodness, it’s sure to be a bit hit!
Ingredients
4 cups fresh peaches (about 6-8), peeled
2/3 cup sugar
Juice of 1 lemon
Pinch salt
Instructions
- Cut the fresh peaches into small chunks and arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid, about 2-3 hours.
- Transfer the frozen peaches to a heavy-duty food processor. Add the sugar and lemon juice, and pulse a few times to break up the fruit. Then, blend until creamy and smooth. Pause to stir, press down, and scrape the sides, as needed, for even blending.
- Taste the sorbet and add salt, if needed. Then, serve immediately for a soft-serve consistency. Or transfer the mixture to a loaf pan lined with plastic wrap and freeze for at least 4 hours.
- Serve and enjoy!
Notes
- Use a high-powered/heavy-duty food processor for the best results. If the machines gets warm, or seems to be struggling, pause and let it rest before continuing.
- Add a splash of water or milk if the fruit isn’t becoming smooth (1 tablespoon at a time until it becomes creamy).
- Cut the fruit into small chunks for easy blending.
- If the sorbet is too hard after freezing, let it soften at room temperature for 5-10 minutes for easier scooping.
