Sunshine, juicy peaches, and that first frosty spoonful—there’s just something magical about homemade peach sorbet. The feeling of biting into a cold, sweet scoop on a sweltering day? It’s pure summer bliss! I first whipped up this peach sorbet recipe during a July heatwave, after a trip to the farmers’ market left me with a basket of ripe, fuzzy peaches and not a clue what to do with them all. Honestly, I was craving something icy, bright, and super easy—nothing fancy, no ice cream maker (I didn’t even own one back then!).
This peach sorbet recipe is my go-to when I want a dessert that feels special but comes together in a snap. We’re talking just three ingredients, no heavy cream, and zero cooking. If you’re looking for a summer dessert that’s naturally sweet, refreshing, and really lets peaches shine, you’re in the right place. Whether you’re hosting a backyard BBQ, cooling off with the kids, or just need a healthy treat after dinner, this easy peach sorbet ticks all the boxes. And trust me, I’ve tested this recipe dozens of times—sometimes with fresh peaches, sometimes frozen—and it never disappoints.
What I love most is how this treat brings out the best in summer’s favorite fruit. The flavor is bright and real—no weird aftertaste, just pure peachy goodness. Plus, if you’re watching your sugar, want a dairy-free option, or need a quick fix, this recipe has you covered. So grab your peaches (fresh or frozen, you know I’m not picky), and get ready for a peach sorbet recipe that’ll make you wish summer lasted all year!
Why You’ll Love This Peach Sorbet Recipe
- Quick & Easy: From start to finish, you can whip up this peach sorbet recipe in about 10 minutes of active time. Perfect for busy days or when you’ve got last-minute company.
- Only 3 Ingredients: No running to specialty stores. All you need is peaches, a touch of sweetener, and a squeeze of lemon. Seriously, that’s it!
- Ultimate Summer Refreshment: This sorbet is light, icy, and bursting with real fruit flavor. It’s the kind of dessert that cools you down from the inside out.
- Good for Everyone: Whether you’re vegan, dairy-free, gluten-free, or just love fruit, this peach sorbet recipe fits the bill. Kids adore it, adults sneak seconds, and grandma will ask for the recipe.
- Healthy(ish) Dessert: There’s no heavy cream or eggs—just fruit and a touch of sweetener. It’s a simple, guilt-free treat you can enjoy any day.
Honestly, what sets this peach sorbet apart is how the peaches are the real star. I blend them until silky smooth, then add just enough sugar (or honey, if you like) to bring out their flavor. The lemon juice adds a gentle zing, making the taste super fresh—never flat or too sweet. And, if you’ve ever had icy, hard-to-scoop sorbet from the store, you’ll be amazed by the texture here. It’s creamy and spoonable, even straight from the freezer. No ice cream machine? No problem. A blender or food processor does the trick!
This is the kind of dessert that makes a summer meal memorable. I’ve served it at pool parties, brought it to potlucks, and spooned it into fancy glasses for date night. It’s always a hit. One bite, and you’re hooked—the flavor is so pure you’ll find yourself making it again and again. And honestly, isn’t that what the best recipes are all about?
Ingredients Needed for Easy Peach Sorbet
All you need for this easy peach sorbet recipe are three simple, wholesome ingredients. Each one has a role to play, and together they create magic. Here’s what you’ll need:
- Peaches (fresh or frozen, about 4 cups/600g sliced and peeled)
- If it’s peach season, nothing beats fresh, ripe peaches—choose ones that are fragrant and give slightly when pressed.
- Frozen peaches work great too, especially when you want peach sorbet in the middle of winter. Look for unsweetened frozen peach slices for best results.
- I love using yellow peaches—they have the classic flavor and gorgeous color. White peaches are milder and slightly floral, so they’re a fun swap if you want a twist.
- Sugar (1/3 to 1/2 cup/65-100g, to taste)
- Granulated sugar is my go-to for classic results. It dissolves easily and lets the peach flavor shine.
- If you prefer, you can swap in honey or agave syrup (use a bit less, as they’re sweeter by volume).
- For a refined sugar-free option, coconut sugar or maple syrup bring a light caramel note, though they’ll darken the color a bit.
- Start with less sweetener if your peaches are very ripe—taste and adjust as needed!
- Lemon Juice (2 tablespoons/30ml, fresh-squeezed)
- Lemon juice lifts the peach flavor and keeps the sorbet bright and refreshing.
- Fresh is best—bottled lemon juice can taste a little flat in this recipe.
- Don’t skip this! It keeps the sorbet from tasting one-note and balances the sweetness.
Optional Extras:
- Pinch of salt (to round out the flavor)
- Vanilla extract (1/2 teaspoon/2.5ml, for a hint of warmth)
- Fresh herbs (like basil or mint, for a gourmet touch—totally optional!)
That’s it! No eggs, no cream, no fancy stabilizers—just simple, honest ingredients that let the taste of summer peaches really shine through. If you’re in a pinch, you can even use canned peaches (drained well), but I promise fresh or frozen is worth it!
Equipment Needed
- Blender or Food Processor
- This is your main tool for getting the peaches smooth and creamy. I’ve used both a high-speed blender and a standard food processor—either works!
- If you don’t have a powerful blender, just blend a bit longer and scrape down the sides as needed.
- Freezer-Safe Container
- A loaf pan, glass baking dish, or any sturdy container with a lid does the trick.
- If you’re in a pinch, even a large Tupperware will work. Just make sure it’s clean and dry.
- Rubber Spatula
- Handy for scraping every last bit of peach goodness out of your blender.
- It’s also perfect for smoothing the top of your sorbet before freezing.
- Measuring Cups and Spoons
- Accurate measurements make for the best texture and flavor.
- Spoon or Ice Cream Scoop
- For serving those perfect, round scoops—though let’s face it, a regular spoon works just fine.
If you want to get fancy, an ice cream maker can make the texture even silkier, but honestly, you don’t need one. I’ve made this peach sorbet recipe dozens of times with just a blender and a freezer. If you’re using an ice cream maker, be sure to follow the manufacturer’s instructions on freezing the bowl. And always wash your blender or food processor right away—dried peach puree can be a pain to clean off!
Preparation Method
-
Prep the Peaches:
- If using fresh peaches, peel (blanching them in hot water for 30 seconds makes peeling easy), pit, and slice them. You’ll need about 4 cups (600g) of peach slices.
- If using frozen peaches, measure out 4 cups (600g) and let them thaw slightly for easier blending—about 10 minutes at room temp.
-
Blend the Ingredients:
- Add the peach slices, 1/3 cup (65g) sugar (start here and add more to taste), and 2 tablespoons (30ml) fresh lemon juice to your blender or food processor.
- If your blender is struggling, add a splash of water (1-2 tablespoons) to get things moving.
- Blend on high until completely smooth and creamy—this usually takes 1-2 minutes. Stop and scrape down the sides as needed.
- Taste and adjust sweetness. If your peaches are super ripe and sweet, you might want less sugar. If they’re a bit tart, add another tablespoon or two of sugar.
-
Freeze the Sorbet:
- Pour the blended peach mixture into your freezer-safe container. Smooth the top with a spatula.
- Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals (this really helps!).
- Freeze for at least 4 hours, or until firm. For best texture, check after 2-3 hours—if it’s starting to set, stir well to break up any ice crystals, then smooth out and freeze again.
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Serve:
- Let your peach sorbet sit at room temperature for 5-10 minutes before scooping. It softens up and scoops like a dream.
- Use an ice cream scoop for pretty balls, or just dig in with a spoon—no judgment!
-
Optional Ice Cream Maker Method:
- If you have an ice cream maker, pour the blended mixture into the chilled bowl and churn according to the manufacturer’s instructions (usually 15-20 minutes).
- Transfer to a container and freeze for 1-2 hours until firm.
Tips: If your sorbet is too hard coming out of the freezer, let it sit on the counter for 10-15 minutes. If it’s too soft, freeze a bit longer. The color will be brightest with yellow peaches. If you see ice crystals, give it a good stir halfway through freezing. And don’t worry if it’s not perfectly smooth—homemade sorbet is all about rustic charm!
Cooking Tips & Techniques
- Use Super-Ripe Peaches: The riper your peaches, the sweeter and more flavorful your sorbet. If your peaches are a little past their prime, even better—they blend up beautifully and bring tons of flavor.
- Blending Is Everything: Blend until completely smooth for the creamiest texture. A high-powered blender gives the best results, but patience and a few pauses work in any food processor too.
- Don’t Overdo the Sugar: Taste your mixture before freezing. It should taste slightly sweeter than you want the final sorbet, since freezing dulls sweetness a bit. If in doubt, add sugar a tablespoon at a time.
- Lemon Juice Matters: It’s easy to skip, but that hit of acid makes the peach flavor pop. Too tart? Add a touch more sugar. Too sweet? A bit more lemon does the trick.
- Trouble Shooting: If your sorbet is icy, try stirring it once or twice during freezing. If it’s too soft, freeze longer, or add a tablespoon of vodka to the mix (it helps keep it scoopable without changing the flavor).
- My Failures and Fixes: Once, I added too much sugar and it froze rock-solid—lesson learned: always taste before freezing! Another time, I skipped the lemon and the flavor fell flat. Now, I never leave it out.
- Batching for a Crowd: Double the recipe! Just blend in batches if your blender is small.
Multi-tasking tip: While your sorbet freezes, prep toppings or slice extra peaches for garnish. Consistency is all about ripe fruit, a good blend, and a little patience. Don’t stress if it’s not perfect—homemade is always best!
Variations & Adaptations
- Berry Peach Sorbet: Swap out a cup of peaches for strawberries, raspberries, or blueberries for a fun flavor twist and a gorgeous color pop.
- Low-Sugar/Keto Version: Use your favorite granulated sweetener (like stevia or erythritol) instead of sugar. It works best with frozen peaches.
- Herb-Infused Peach Sorbet: Blend in a few fresh basil or mint leaves for a grown-up, gourmet vibe. I’ve tried mint and it’s incredibly refreshing on hot days.
- Grilled Peach Sorbet: Grill your fresh peach slices before blending for a smoky, caramelized flavor—so good for dinner parties!
- Alcohol-Enhanced Sorbet: Stir in a tablespoon of peach schnapps or vodka before freezing. It keeps the sorbet scoopable and adds a subtle kick (adults only, of course).
- Alternative Sweeteners: Honey, agave, or maple syrup all work. For allergies, make sure to pick a sweetener that fits your dietary needs.
- Canned Peaches: In a pinch, use well-drained canned peaches in juice (not syrup). The flavor is a bit milder but still delicious.
Personally, I love tossing in a handful of raspberries during berry season. It adds a blush of color and a tart bite that’s just irresistible. Don’t be afraid to experiment and make it your own!
Serving & Storage Suggestions
This peach sorbet recipe is best served icy cold, straight from the freezer. For a pretty presentation, scoop into chilled bowls or tall glasses and top with peach slices, fresh mint, or a handful of berries. If you want to get fancy, serve it in hollowed-out peach halves—it’s a total Pinterest moment!
Sorbet pairs beautifully with a crisp white wine, sparkling lemonade, or even a fruity iced tea. For dessert spreads, serve alongside cookies or a slice of pound cake for a sweet finish. It’s also wonderful between courses as a palate cleanser.
To store, keep the sorbet in an airtight container in the freezer for up to 2 weeks. Press plastic wrap or parchment onto the surface before sealing to prevent icy crystals. When ready to enjoy, let the container sit out for 5-10 minutes to soften slightly for easy scooping. If leftovers get too hard or icy, blend briefly before serving to restore the texture.
Honestly, the flavor deepens a bit after a couple of days—the peach character becomes even stronger, making it just as special on day three as it is straight out of the blender.
Nutritional Information & Benefits
This peach sorbet recipe is a light, fruit-forward treat that fits into many diets. Each serving (about 1/2 cup) contains roughly:
- Calories: 80-100
- Fat: 0g
- Carbohydrates: 22g
- Sugar: 18g (mainly from fruit)
- Fiber: 2g
With no dairy, eggs, or gluten, it’s a safe bet for most eaters. Peaches are full of vitamin C, potassium, and antioxidants—so you’re getting more than just a treat. However, those with sensitivities to stone fruits or on low-carb diets should take note. Personally, I love knowing that this dessert is mostly fruit and free from anything artificial. It’s a treat you can feel good about sharing with your family, and it fits right into my own healthy-ish lifestyle.
Conclusion
This peach sorbet recipe is the ultimate summer dessert—easy, healthy, and totally packed with peach flavor. It’s the kind of recipe you’ll come back to all season long, whether you’re picking peaches at the orchard or grabbing a bag of frozen ones from the store. I love how customizable it is—tweak the sweetness, add a hint of herb, or toss in some berries for a twist.
Give it a try and let your own creativity shine! I can’t wait to hear how you make it your own. If you love this recipe, leave a comment below, share your photos on Pinterest, or tag me on Instagram with your peachy creations. Here’s to sweet, simple summer treats that make every day feel special—one scoop at a time!
FAQs About Peach Sorbet Recipe
Can I use canned peaches for this peach sorbet recipe?
Yes! Just drain them well and use peaches packed in juice, not syrup. The flavor will be softer, but it still works great in a pinch.
Do I need an ice cream maker to make peach sorbet?
Nope! A blender or food processor is all you need. An ice cream maker gives a slightly creamier texture, but it’s totally optional.
How long does homemade peach sorbet last in the freezer?
It’s best within 2 weeks for peak flavor and texture. Be sure to cover tightly to avoid freezer burn and ice crystals.
Can I make this peach sorbet recipe sugar-free?
Absolutely! Use a sugar substitute like stevia or erythritol. The texture might be a touch icier, but it’s still delicious and refreshing.
What if my peach sorbet is too hard to scoop?
Just let it sit at room temperature for 10-15 minutes. It’ll soften up and scoop beautifully—promise!
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Peach Sorbet Recipe – Easy 3 Ingredient Summer Dessert to Beat the Heat
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
This easy peach sorbet recipe uses just three ingredients and no ice cream maker for a refreshing, healthy summer dessert. Naturally sweet and dairy-free, it highlights the pure flavor of ripe peaches in every frosty scoop.
Ingredients
- 4 cups (about 600g) fresh or frozen peaches, peeled and sliced
- 1/3 to 1/2 cup (65-100g) granulated sugar, to taste (or honey, agave, coconut sugar, or maple syrup as alternatives)
- 2 tablespoons (30ml) fresh lemon juice
- Optional: Pinch of salt
- Optional: 1/2 teaspoon vanilla extract
- Optional: Fresh herbs (basil or mint) for garnish or blending
Instructions
- If using fresh peaches, peel (blanch in hot water for 30 seconds to make peeling easier), pit, and slice. Measure 4 cups (about 600g). If using frozen peaches, measure 4 cups and let thaw slightly for 10 minutes.
- Add peach slices, 1/3 cup sugar (start here and add more to taste), and 2 tablespoons fresh lemon juice to a blender or food processor.
- Blend on high until completely smooth and creamy, about 1-2 minutes. Scrape down sides as needed. Taste and adjust sweetness if necessary.
- Pour the peach mixture into a freezer-safe container. Smooth the top with a spatula.
- Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals.
- Freeze for at least 4 hours, or until firm. For best texture, stir after 2-3 hours to break up ice crystals, then smooth and freeze again.
- Let sorbet sit at room temperature for 5-10 minutes before scooping. Serve with an ice cream scoop or spoon.
- Optional (Ice Cream Maker): Pour blended mixture into a chilled ice cream maker bowl and churn according to manufacturer’s instructions (usually 15-20 minutes). Transfer to a container and freeze 1-2 hours until firm.
Notes
For best results, use super-ripe peaches. Taste and adjust sugar before freezing, as freezing dulls sweetness. Lemon juice is essential for bright flavor. If sorbet is too hard, let it sit at room temperature for 10-15 minutes before scooping. Stir halfway through freezing to prevent ice crystals. Optional add-ins like vanilla or herbs can add a gourmet touch. Store tightly covered for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: About 1/2 cup
- Calories: 90
- Sugar: 18
- Carbohydrates: 22
- Fiber: 2
- Protein: 1
Keywords: peach sorbet, summer dessert, dairy-free, vegan, gluten-free, easy sorbet, fruit dessert, healthy dessert, no ice cream maker, peach recipe
