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Peach Sorbet
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.
Strictly NOT TRICKY at all, and definitely no need for an ice cream maker 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.
How to make peach 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).
Put them in a food processor or blender, along with the sugar (I used frozen peach slices in this photo).
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 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.
Can I use Peach Sorbet in other recipes?
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. No churning or sugar syrup required!
More peach recipes
Easy Peach Crumble – one of my favourite ever desserts!
This easy recipe for peach sorbet is my favourite kind of recipe, simple to make but looks and tastes like restaurant quality!
Lee-Ann ♥
Peach Sorbet Recipe
Peach Sorbet Recipe - a simple 3 ingredient peach sorbet that tastes like summer in a bowl, with no need for an ice cream maker or to make a sugar syrup!
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
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Slice the peaches into 8, and peel each slice.
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Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go.
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Once smooth, add lemon juice to taste.
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Freeze for 6-7 hours, or until firm.
Recipe 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*
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We are trying to find healthier options for sweet treats and this looks like a fantastic option, especially for my teenage boys.
Thanks for stopping by Suzanne, I hope your boys enjoy it!
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.
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.
Maybe the peaches were full of juices making them freeze a little harder. But, I am old! Well, the taste was awesome.
Glad at least it tasted good! L 🙂
Can you use a sugar substitute like honey or agave? We’re staying away from refined white sugar.
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!
What about coconut sugar or even monk fruit sweetener? The monk fruit doesn’t have an aftertaste and doesn’t raise your Glycemic index
Thank you so much for sharing recipes.Great blog!!!
Thanks for your support, I really appreciate it!
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?
I don’t suppose you have tried tinned peaches in the off season when there aren’t many peaches about or they ar3ctoo dear?
No, I haven’t Michelle – but they are on my list to have an experiment with!
This is my question too, as I am allergic to fresh peaches, but not cooked or canned, Would love ot try this and see.
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!
Hi Wendy!
No, I haven’t tried adding liqueur – but your recipe sounds yum! 😋
Think this recipe would work with mangos?
Hi Abby! Mango sounds great, yum!
I have no kitchen scale. Can u tell me in cups tge ratio peaches to sugar. Thx. Joan
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!
Thank you
No worries Joan 😉
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.
Woo hoo! Glad you like it Helene, thanks for letting me know!
Do I have to use caster sugar? I have just regular sugar but I have a feeling that isn’t going to work 😊
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!
Thank you for your response, and I’ll go ahead and give it a try. I’ll let you know!
No worries Barb!
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 🙂
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!
Hey, I tried this but it came out icy, how do I make it creamy ?
Thanks!
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!
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.
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.
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!