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The Best Peach Sorbet Without Ice Cream Maker

March 20, 2019 By Lee-Ann 61 Comments

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This is the Best Peach Sorbet Without Ice Cream Maker - simple 3 ingredient peach sorbet that tastes like summer in a bowl, with no need for an ice cream maker!

As the last of the warm hot weather slides away here in Australia, I am bringing you a recipe that is like the flavour of summer in a bowl - my homemade peach sorbet recipe. This recipe makes the best peach sorbet without an ice cream maker!

Strictly NOT TRICKY at all, and definitely no need for an ice cream machine or cooking up a sugar syrup! Just whiz it all up in a food processor or blender and freeze.

That's it. Yes, it's that simple. Now let's get started!

Orange coloured peach sorbet in a white loaf pan

How to make sorbet without an ice cream maker

First thing to do is to slice each peach into 8, then peel them (if you are using fresh).

step by step photos showing how to make peach sorbet without ice cream maker

Put them in a food processor or blender, along with the sugar (I used frozen peach slices in this photo).

step by step photos showing how to make peach sorbet without ice cream maker

And blend, scraping down the sides occasionally until smooth. Then add lemon juice to taste, and freeze for 6 to 7 hours or until firm.

Tips for making this no churn peach sorbet

  • When making the first cut into the peach, cut crosswise to the "seam" or "crease" running down the side of the peach. Sometimes the peach stone has split inside the peach (for my batch they had all split) - this method makes it easier to remove the stone completely.
  • Peeling the peaches - if the peaches are super ripe then the skin peels off quite easily once you cut the peaches in eighths. If you find the skin won't peel off easily then I just trim it off with a small sharp knife.
  • The ratio of sliced fruit to sugar is 4:1 - this is key to having a finished product that is creamy and will set to the right consistency (in this case 800g of fruit divided by 4 = 200g sugar) - this means that the sorbet will set firm but still be scoopable.
  • I have had readers in the past asking about substituting tinned or canned peaches for the fresh peaches. I am afraid to say it didn't work for me. My advice is to stick with fresh vs tinned peaches.
  • For more info on the science behind sorbet, check out this info from Serious Eats.

Can I use Peach Sorbet in other recipes?top down view of orange coloured sorbet red raspberries and sparkling wine in a glass

Sure! Why not use this fabulous Peach Sorbet in my Frozen Peach Bellini - the perfect simple but elegant summer cocktail!

More sorbet recipes

Cherry Sorbet - another great 3 ingredient sorbet without an ice cream maker!

More peach recipes

Easy Peach Crumble - one of my favourite ever desserts!

This easy recipe for peach sorbet is my favourite kind of recipe. A simple to make sorbet without an ice cream maker, but looks and tastes like restaurant quality!

Lee-Ann ♥

Orange coloured peach sorbet in a white loaf pan
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The Best Peach Sorbet Without Ice Cream Maker

The Best Peach Sorbet Without Ice Cream Maker - simple 3 ingredient peach sorbet that tastes like summer in a bowl, with no need for an ice cream maker!
Course Dessert
Cuisine Modern Australian
Total Time 20 minutes
Servings 8
Calories 142kcal
Author Lee-Ann | Chef Not Required

Ingredients

  • 8 ripe yellow peaches - fresh or frozen 800g sliced & peeled
  • 200 g caster sugar (see notes)
  • 1 tbsp* lemon juice to taste (see notes)

Instructions

  • Slice the peaches into 8, and peel each slice.
  • Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go.
  • Once smooth, add lemon juice to taste.
  • Freeze for 6-7 hours, or until firm.

Notes

  • * Don't add all of the lemon juice in at once - you need to add it to taste. It also may seem like a strange ingredient, but it really brings out the flavour of the peaches.
  • The ratio of fruit to sugar you are looking for to get the right consistency is basically 4:1 fruit to sugar. I work this out is by weight. I weigh the sliced & peeled fruit, then divide it by 4, which is the amount of sugar I add.
  • In this recipe, my sliced peaches weighed 800g, so divide that by 4 and you get 200g.
  • If you want to scale the recipe up or down, it should still be a good consistency as long as you stick with that ratio of 4:1 fruit to sugar.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 142kcal
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Reader Interactions

Comments

  1. Suzanne says

    March 25, 2019 at 5:01 am

    We are trying to find healthier options for sweet treats and this looks like a fantastic option, especially for my teenage boys.

    Reply
    • Lee-Ann says

      March 25, 2019 at 8:26 am

      Thanks for stopping by Suzanne, I hope your boys enjoy it!

      Reply
      • Merrywild says

        August 08, 2019 at 8:14 am

        Lee-Ann, I made this today. Since caster sugar is not easy to find, I made my own using a blender. But, my sorbet was very hard after 6 hours in the freezer. I had fresh ripe sweet peaches and used the 4:1 ratio. I used 500 grams peach slices and 125 grams of caster sugar.

        Reply
        • Lee-Ann says

          August 08, 2019 at 4:19 pm

          Hi Merrywild,
          I’m so sorry the sorbet didn’t turn out for you! I have made the recipe multiple times, and it worked great each time. The sorbet should be firm, but you should be able to get a scoop out with a bit of oomph.

          Reply
          • Merriwild says

            August 08, 2019 at 11:25 pm

            Maybe the peaches were full of juices making them freeze a little harder. But, I am old! Well, the taste was awesome.

          • Lee-Ann says

            August 09, 2019 at 11:26 am

            Glad at least it tasted good! L 🙂

    • El muhrz says

      April 22, 2020 at 5:01 pm

      Oh yeah all that sugar sure is healthy!

      Reply
  2. Marcia says

    March 27, 2019 at 2:08 am

    Can you use a sugar substitute like honey or agave? We're staying away from refined white sugar.

    Reply
    • Lee-Ann says

      March 27, 2019 at 8:00 am

      Hi Marcia!

      I haven’t tried a sugar substitute personally, so I did a little research https://www.seriouseats.com/2014/06/how-to-make-the-best-sorbet.html unfortunately signs point to no - sorry!

      Reply
    • Jenna says

      April 11, 2019 at 10:17 pm

      What about coconut sugar or even monk fruit sweetener? The monk fruit doesn’t have an aftertaste and doesn’t raise your Glycemic index

      Reply
    • Marsha Johnson says

      August 12, 2020 at 8:18 pm

      Hello Marcia I've made raspberry sorbet using raw honey and it turned out FABULOUS!!! I USE THE RAW HONEY with all my sorbets I hope this helps.

      Marsha Johnson

      Reply
      • Mel says

        August 31, 2020 at 3:40 am

        Thank u so much! I have wanted to use honey just didn’t want to waist it and it not work! Do u know is it the same 4:1 ratio?

        Reply
        • Anonymous says

          February 16, 2021 at 1:30 pm

          It tasted great and worked out great too

          Reply
  3. Fiona Manoon says

    March 28, 2019 at 6:10 pm

    Thank you so much for sharing recipes.Great blog!!!

    Reply
    • Lee-Ann says

      March 28, 2019 at 7:08 pm

      Thanks for your support, I really appreciate it!

      Reply
    • Kathy says

      June 21, 2019 at 2:32 am

      Jana, have you been following Keto? My experience is: monk sugar works for baking but not great with this wonderful recipe. I haven't tried coconut sugar? Where do you buy that?

      Reply
  4. michelle says

    April 05, 2019 at 9:47 pm

    I don’t suppose you have tried tinned peaches in the off season when there aren’t many peaches about or they ar3ctoo dear?

    Reply
    • Lee-Ann says

      April 05, 2019 at 10:55 pm

      No, I haven’t Michelle - but they are on my list to have an experiment with!

      Reply
    • Betty Cooper says

      May 12, 2019 at 7:59 pm

      This is my question too, as I am allergic to fresh peaches, but not cooked or canned, Would love ot try this and see.

      Reply
  5. Wendy says

    April 20, 2019 at 11:04 am

    Have you ever tried adding a liqueur to your peach ice cream? I have a freezer method "margarita ice cream" that is essentially whipping together cream tequila, orange liquer, and sugar, then freezing it. The result is a rich and velvety treat that is excellent at girls night in!

    Reply
    • Lee-Ann says

      April 20, 2019 at 11:59 am

      Hi Wendy!
      No, I haven’t tried adding liqueur - but your recipe sounds yum! 😋

      Reply
  6. Abby says

    May 09, 2019 at 7:08 am

    Think this recipe would work with mangos?

    Reply
    • Lee-Ann says

      May 09, 2019 at 9:11 am

      Hi Abby! Mango sounds great, yum!

      Reply
  7. Joan says

    July 17, 2019 at 5:35 am

    I have no kitchen scale. Can u tell me in cups tge ratio peaches to sugar. Thx. Joan

    Reply
    • Lee-Ann says

      July 17, 2019 at 12:53 pm

      Hi Joan, If you stick with the basic 4:1 ratio it should work out fine. If you have 4 cups of peach flesh, then add 1 cup of sugar. Hope this helps!

      Reply
      • Joan says

        July 17, 2019 at 5:39 pm

        Thank you

        Reply
        • Lee-Ann says

          July 18, 2019 at 3:30 pm

          No worries Joan 😉

          Reply
  8. Helene says

    July 18, 2019 at 2:30 am

    I just made a batch with frozen peaches.....texture and color is nice. I have not sampled the frozen results yet, but it tastes yummy even before freezing.

    Reply
    • Lee-Ann says

      July 18, 2019 at 4:27 pm

      Woo hoo! Glad you like it Helene, thanks for letting me know!

      Reply
  9. Batb says

    July 23, 2019 at 10:57 am

    Do I have to use caster sugar? I have just regular sugar but I have a feeling that isn’t going to work 😊

    Reply
    • Lee-Ann says

      July 23, 2019 at 12:24 pm

      Hi! I'm sorry, I have only made the recipe with caster sugar. I actually think it should work though - let me know how it turns out if you decide to make it!

      Reply
      • Barb says

        July 23, 2019 at 12:27 pm

        Thank you for your response, and I’ll go ahead and give it a try. I’ll let you know!

        Reply
        • Lee-Ann says

          July 23, 2019 at 12:48 pm

          No worries Barb!

          Reply
          • Niki says

            August 05, 2019 at 2:00 pm

            Do you know how long this will keep in the freezer? We have a lot of peaches right now and I'm looking for ways of making them last 🙂

          • Lee-Ann says

            August 05, 2019 at 3:31 pm

            Hi Niki!
            I find it's still at it's best for about a week to 10 days. You could always freeze the peach slices and keep them for making the sorbet later, the unprocessed peaches would keep for much longer. Hope this helps!

          • Ruth says

            August 09, 2019 at 2:06 pm

            Hey, I tried this but it came out icy, how do I make it creamy ?
            Thanks!

          • Lee-Ann says

            August 09, 2019 at 5:56 pm

            Hi Ruth!
            Keeping to that ratio of sugar/ripe fruit I haven't had it come out icy - the sugar is what makes it creamy. Were your peaches ripe? Sorry it didn't work out!

      • Merriwild says

        August 12, 2019 at 8:35 am

        I made this with a homemade version of caster sugar. It came out icy. I think you need to used caster or superfine, otherwise your sorbet will be more icy and hard, than soft and creamy.

        Reply
    • Kimberly says

      May 29, 2020 at 2:53 pm

      What is caster sugar

      Reply
  10. Tim says

    August 19, 2019 at 11:07 am

    Hi Lee-Ann
    Well I had a couple of questions for you but after reading above I have a couple more. First I want to say I no complaints at ALL! I liked how it tasted and turned out. This question is like two in one: I like some other people here can’t find castor sugar so my creative wife made it in the blender with Splenda as that’s all we have in our house, what’s your thought on that? Would I get different results with plain sugar? Can I use other frozen fruit such as raspberries or strawberries as long as I use your ratios? Thanks for a great recipe Tim.

    Reply
    • Lee-Ann says

      August 19, 2019 at 11:32 am

      Hi Tim,
      firstly, kudos to your wife! I have never made it with splenda (or any other sugar substitute for that matter!) so I don't know how much the result would vary. My advice would be, if you like how yours worked stick with it! As for using other frozen fruit, it depends on the fruit as they have differing level of "body" so-to-speak, some are more watery than others. I suggest checking out this resource for guidance https://www.seriouseats.com/2014/06/how-to-make-the-best-sorbet.html I have had GREAT results with frozen cherries, here is my recipe for that https://www.chefnotrequired.com/cherry-sorbet/ (this was another hit in our house!)
      Thanks for stopping by!

      Reply
  11. Cheryl says

    August 27, 2019 at 9:32 am

    I made this with some extra left over fresh peaches. It was Amazing! Thank you for the recipe. My mom and granddaughter loved it.

    Reply
    • Lee-Ann says

      August 27, 2019 at 10:41 am

      Hi Cheryl!
      Glad everyone enjoyed it! Thanks so much for stopping by a letting me know!
      L x

      Reply
  12. Carol says

    September 04, 2019 at 12:36 pm

    This is absolutely delicious! I made it today with perfectly ripe, juicy peaches. So ripe the skin just pulled off. I didn’t have caster sugar so just processed 200 grams of granulated sugar in the food processor for a couple of minutes before adding the other ingredients. The sugar consistency became finer than granulated sugar but not so much as powdered sugar. The result was a delicious and refreshing dessert with a smooth texture. No graininess. Thank you for sharing this!

    Reply
    • Lee-Ann says

      September 04, 2019 at 2:30 pm

      Thanks Carol! Glad you enjoyed it!

      Reply
  13. Autumn says

    September 20, 2019 at 11:14 am

    I will have to keep this in mind before peaches are completely out of season

    Reply
    • Lee-Ann says

      September 20, 2019 at 11:15 am

      Thanks for stopping by Autumn!

      Reply
  14. Ashley says

    September 21, 2019 at 6:56 am

    What does the consistency of the liquid mixture look like before you freeze? Mine looks so watery

    Reply
    • Lee-Ann says

      September 21, 2019 at 8:17 am

      Have you used frozen or fresh peaches?

      Reply
  15. mimi says

    July 05, 2020 at 4:34 am

    Hi,I had a recipe with maple syrup and made it,but the sorbet was a bit hard, so better to use only augar or also a sugar syrup will work? Thank you

    Reply
    • Lee-Ann says

      July 05, 2020 at 5:21 pm

      Hi Mimi, unfortunately I have only made the recipe with sugar syrup, but this post https://www.seriouseats.com/2014/06/how-to-make-the-best-sorbet.html may answer your questions. Hope this helps, L x

      Reply
  16. Beth says

    July 15, 2020 at 5:36 am

    Just wondering, if you use frozen peaches, should they be thawed out first?

    Reply
    • Lee-Ann says

      July 15, 2020 at 9:16 am

      I use them still frozen Beth!

      Reply
  17. Mélanie Durocher says

    August 01, 2020 at 5:22 am

    I plan to make the sorbet this weekend. But for my curiosity, I wanted to know if I could use leftover frozen passion fruit mixed with the peaches. I froze what was left of a recipe and thought it could be good together. What do you think ?

    Reply
    • Lee-Ann says

      August 01, 2020 at 11:35 am

      Sounds good Melanie, you may need to adjust the sugar.

      Reply
  18. Zonnetta says

    August 18, 2020 at 3:11 am

    Incredible light “no regret” treat during Covid-19! I used monk fruit with erythritol in place of sugar and it was SO good! I think next time (soon), I will dissolve the sweetener in the lemon juice or water to avoid it having a grit to it. You rock, thank you again!

    Reply
    • Lee-Ann says

      August 18, 2020 at 11:10 am

      My pleasure Zonnetta! Thanks as well for writing in about using sugar substitutes - other readers will be really interested!
      L x

      Reply
  19. Shannon says

    August 18, 2020 at 6:06 am

    Have you made this same recipe with any other fruit? Blueberries? Strawberries? Blackberries?

    Reply
    • Lee-Ann says

      August 18, 2020 at 11:16 am

      Sure have Shannon - using cherries. It's made with frozen cherries, so you don't even have to pit them. It was very popular here at home!
      Here's the link https://www.chefnotrequired.com/cherry-sorbet/
      Thanks for stopping by,
      L x

      Reply
  20. Cat says

    February 14, 2021 at 7:42 pm

    I used inulin instead of sugar. It was as great!

    Reply
    • Lee-Ann says

      February 14, 2021 at 11:10 pm

      Awesome!

      Reply

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