Peach sorbet is a smooth, sweet and easy to make sorbet made with ripe summer peaches. This 3 ingredient sorbet comes together quickly without the need for an ice cream maker. Simply blend, freeze and scoop for a refreshing taste of summer all year long.
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Why Should You Make This Recipe
I love a good ice cream or sorbet recipe. I love it even more when I don’t need to use an ice cream maker. A few no ice cream maker recipes from the blog that I adore are my My Pineapple Whip, Fruity Pebbles Ice Cream, Cookies and Cream Ice Cream, Peach Ice Cream and Raspberry Sorbet. I am so excited to add this creamy peach sorbet recipe to the blog. I know you’ll love this easy peach dessert as much as I do because:
- Super simple to make. From start to finish, you can make this wonderfully easy and fresh peach sorbet in about 10 minutes. Then, just let the sorbet freeze for about 8 hours, scoop and enjoy!
- A creamy, decadent and healthy summer dessert. This fruity peach dessert is made from 3 simple ingredients. All you need is sweet, ripe summer peaches, a bit of sweetener and a splash or lemon or lime juice.
Ingredients
This peach sherbet needs only 3 ingredients to make and you probably already have them in your pantry and fridge! Here’s what you will need to make this creamy and refreshing treat.
Ingredients: Gather fresh or frozen peaches, sugar and lemon juice.
Substitutions
Here are my recommended substitutions to make this icy peach dessert if you need them.
- Peaches: Feel free to use fresh ripe peaches or frozen peaches. Using frozen peaches makes this sorbet recipe come together in a few minutes. I do not recommend using canned peaches for this no churn sorbet recipe.
- Sugar: Using a granulated sugar gives the best results for this peach sorbet recipe. Feel free to use your preferred sweetener. I love maple sugar when I want to make this creamy non dairy peach sherbet refined sugar free. If you choose to use a liquid sweetener, I prefer a thicker one such as honey.
- Lemon Juice: This brings a bit of brightness to the peach sorbet. Feel free to use a splash of lime juice or even mango juice.
Variations
- Peach Sorbet with Ice Cream Maker or Sorbet Machine: To make this creamy and fruity peach sorbet in an ice cream maker, blend the peaches with a cup of liquid sweetener of your choice, along with 1 - 2 teaspoons of lemon juice (to taste) until a thick peach liquid forms. Make sure to follow the instructions on the ice cream maker to prepare and churn the sorbet. Transfer the mixture into a freezer proof container and freeze for at least 4 - 6 more hours before enjoying.
- Peach and Mango Sorbet: Sub up to ½ of the peaches (2 ½ - 3 cups) with mangos. Follow the rest of the recipe as written.
- Peach Sorbet with a Rich Simple Syrup: Bring 1 cup (200 g) sugar and ½ cup (120 ml) water to a simmer over medium heat until the sugar dissolves into the water. This takes about 5 minutes. Fully cool the simple syrup before using in the recipe in place of the sugar. To make this a more flavorful simple syrup, add some herbs such as ginger, rosemary, basil or thyme while the syrup simmers. Leave the herbs in the syrup while it cools. Strain the syrup and use the same as you would a liquid sweetener.
- Other flavor options: Add ½ - 1 teaspoon of any ground spice you like for a fun flavor twist. Peaches pair well with cinnamon, cloves, cardamom and nutmeg. Add ¼ - ½ teaspoon at a time and to your preferred taste at the same time as the lemon juice.
How To Make
Learn how to peach peach sorbet in a two easy steps.
- Grab a high speed blender or food processor. If using a regular granulated sugar, process in the food processor until the sugar is a finer texture. Add the peaches and lemon juice. Pulse 5 - 10 times to incorporate the peaches, sugar and lemon juice. Then process the mixture together until smooth and well combined. Stop and scrape the food processor as needed. The texture will transform form icy clumps of peaches to smooth and creamy peach sorbet if using frozen peaches. If using fresh peaches, the mixture will be more liquid like purée.
2. Once the peach sorbet is creamy and to your preferred taste, transfer the mixture to a freezer safe and airtight container. Freeze for at least 6 - 8 hours to fully set the sorbet. When it’s time to serve, allow the sorbet to sit at room temperature for about 5 minutes before scooping.
How To Store and Serve
- Store: This creamy and decadent sorbet stores well in airtight and freezer proof container in the freezer for up to 1 month.
- Serve: Set the peach homemade peach sorbet out at room temperature for 5 - 10 minutes, scoop and enjoy. For a fun, grown up drink twist, scoop the peach sorbet into a glass and top with processo to make a peach bellini.
M’s Expert Tips
- If needed, make this sorbet in batches. If the volume of peaches exceeds the capacity of the food processor, this the sorbet should be made in batches. Make sure to adjust the sugar for the amount of peaches for each batch. For example, if only half of the peaches will fit the capacity of the food process or blender, add only half of the sugar to the first batch and make the sorbet in two batches.
- Make sure to chill the ice cream for at least 6 - 8 hours: For the best sorbet, do not skimp on the freezer time.
FAQs
Blending the sugar into the fruit and whipping air into the mixture results in a creamy texture. The ideal amount of sugar for the creamiest sorbet is around 25 - 30% which can come from the fruit and added sugar.
Fruits with a lot of pectin such as berries, nectarines or peaches and fruits with a lot of fiber such as mangos and bananas make the creamiest sorbets. Pectin and fiber acts as thickeners and create the creamy, ice cream like texture.
Sherbet is made with dairy ingredients like heavy cream, milk or buttermilk. Sorbet is completely non dairy and uses only fruit and sugar.
Feel free to make as much or as little of this peach sherbet or sorbet as you like. Follow the 4 :1 ratio of fruit : sugar by weight. For example, 800 grams of peaches to 200 grams of sugar (1 cup).
Other Peach Recipes to Try
If you try this Peach Sorbet Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Peach Sorbet Recipe
Equipment
- 1 food processor or high speed blender
- 1 8 cup (1.89 L) capacity freezer proof container
- 1 plastic wrap optional to cover the sorbet
Ingredients
- 5 - 6 cups (800 g) fresh or frozen peaches, sliced or diced
- 1 cup (200 g) sugar
- 1 - 3 teaspoons (5 - 15 ml) lemon or lime juice
Instructions
- Grab a high speed blender or food processor. If using a regular granulated sugar, process in the food processor until the sugar is a finer texture.1 cup (200 g) sugar
- Add the peaches and lemon juice. Pulse 5 - 10 times to incorporate the peaches, sugar and lemon juice.5 - 6 cups (800 g) fresh or frozen peaches, sliced or diced , 1 - 3 teaspoons (5 - 15 ml) lemon or lime juice
- Then process the mixture together until smooth and well combined. Stop and scrape the food processor as needed. The texture will transform form icy clumps of peaches to smooth and creamy peach sorbet if using frozen peaches. If using fresh peaches, the mixture will be more liquid like peach purée.
- Once the peach sorbet is creamy and to your preferred taste, transfer the mixture to a freezer safe and airtight container. Freeze for at least 4 hours if using frozen peaches and 6 - 8 hours for fresh peaches to fully set the sorbet. When it’s time to serve, allow the sorbet to sit at room temperature for about 5 minutes before scooping.
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