A delightful peach sorbet recipe that doesn’t require an ice cream maker and takes 10 minutes to make. This summertime treat requires only 4 basic ingredients: frozen peaches, sugar, lemon juice, and a pinch of salt. For an added flavor boost, you can add a little lemon zest.
Why this sorbet works
The beauty of this sorbet lies not just in its delicious flavor profile or its perfectly pastel color, but also in its simplicity.
Using frozen peaches is the secret to not having to use an ice cream maker. The frozen texture of the blended mixture ensures ice crystals won’t form in the sorbet.
The flavor of peaches works perfectly with the sugar and lemon juice, offering a harmonious balance of sweet and tart. The salt subtly heightens these flavors, without causing a salty aftertaste.
This simple, 5-minute recipe will result in a creamy, fruity sorbet that can be scooped at a moment’s notice for dessert or champagne floats.
Here’s an article about how to freeze and easily peel peaches when picked at their prime.
How to make this quick and easy peach sorbet
Rinse the frozen fruit under cold water first for 10-15 seconds to remove any excess ice crystals on the peaches, makes them easy to peel if the skins are still on, and helps soften them slightly for easy blending.
Start by adding rinsed and peeled frozen peach slices together with sugar, citrus juice of your choice, and a pinch of salt to a blender.
Blend on high or on a “smoothie” setting for about 90 seconds or until a smooth mixture appears with no lumps. Taste the mixture, adding any additional citrus juice if needed.
When the mixture is velvety smooth, transfer it to an airtight container and slide it into your freezer. Patience is key here. Sorbet tastes best once it firms up. Before you can scoop it out, leave the sorbet in the freezer for 4 hours or overnight.
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Storing homemade sorbet
Simply keep this peach sorbet in an airtight container in the freezer for up to two weeks for best results. After that, ice crystals can form on the surface. While still edible, the texture isn’t as great over time.
Sorbet science
The science behind making sorbet lies within the fruit to sugar ratio. Generally you’ll want 4 parts fruit to 1 part granulated sugar. You can use this ratio by weight or by volume, but I find weight to be the easiest. For this recipe, we use 800g frozen fruit to 200g granulated sugar.
As long as the sugar content is 20-30%, your sorbet will have the correct texture. Too little sugar and ice crystals will form. Too much sugar and it’s unbearably sweet with the wrong texture too.
If you’re curious to learn more, check out this incredible article from Serious Eats on the science of creating fresh sorbets! This article also gives helpful tips for creating sorbets out of almost any fruit too.
Try my no-churn strawberry sorbet too!
I have not had success with making the perfect texture using alternative sweeteners like honey, stevia, or monkfruit since this recipe is highly dependent on the scientific properties of granulated sugar.
Peach Sorbet (no-churn)
A delightful peach sorbet recipe that doesn't require an ice cream maker and requires only 4 basic ingredients: frozen peaches, sugar, lemon juice, and a pinch of salt. For an added zing, you could also toss in some zesty lemon zest.
Ingredients
- 1.75 lb (800g) frozen peaches
- 1 cup (200g) granulated sugar
- 1-2 Tablespoons (15-30ml) lemon juice
- pinch salt
- pinch lemon zest *optional
Instructions
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Rinse the frozen fruit under cold water first for 10-15 seconds to remove any excess ice crystals on the peaches, makes them easy to peel if the skins are still on, and helps soften them slightly for easy blending. Slice the peaches to make them easier for blending.
-
Start by adding rinsed and peeled frozen peach slices together with sugar, lemon juice, and a pinch of salt and optional zest to a blender.
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Blend on high or on a "smoothie" setting for about 90 seconds or until a smooth mixture appears with no lumps. Taste the mixture, adding any additional lemon juice if needed.
-
When the mixture is velvety smooth, transfer it to an airtight container and slide it into your freezer. Patience is key here. Sorbet tastes best once it firms up. Before you can scoop it out, leave the sorbet in the freezer for 4 hours or overnight.
Recipe Notes
Note about fresh fruit:
Due to the variability in fresh produce, taste your fruit first to determine how sweet or sour they naturally are. If the fruit is especially sweet, you may have to add a little more citrus juice to balance the sweetness. If the fruit is especially tart, you may not want to add as much citrus juice. This is highly dependent on your personal taste preferences in the end.
Storing homemade sorbet
Simply keep this sorbet in an airtight container in the freezer for up to two weeks for best results. After that, ice crystals can form on the surface. While still edible, the texture isn’t as great over time.
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