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!
Table of Contents
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).
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.
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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?
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 ♥
📖 Recipe
The Best Peach Sorbet Without Ice Cream Maker
Ingredients
- 800 g peeled and sliced ripe yellow peaches - fresh or frozen
- 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.
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I used inulin instead of sugar. It was as great!
Awesome!
Have you made this same recipe with any other fruit? Blueberries? Strawberries? Blackberries?
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
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!
My pleasure Zonnetta! Thanks as well for writing in about using sugar substitutes - other readers will be really interested!
L x
Thanks for the idea of dissolving the monk fruit in the lemon juice! I want to try this so much now! Fresh peaches aren’t plentiful here even season but they are my fav! So I’ll give the frozen a shot!
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 ?
Sounds good Melanie, you may need to adjust the sugar.
Just wondering, if you use frozen peaches, should they be thawed out first?
I use them still frozen Beth!
My son likes orange sherbet can I use oranges instead of peaches?
Hi Stacy! Sorry, but unfortunately I don't think this recipe would work with oranges.
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
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
What does the consistency of the liquid mixture look like before you freeze? Mine looks so watery
Have you used frozen or fresh peaches?
I will have to keep this in mind before peaches are completely out of season
Thanks for stopping by Autumn!
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!
Thanks Carol! Glad you enjoyed it!
I made this with some extra left over fresh peaches. It was Amazing! Thank you for the recipe. My mom and granddaughter loved it.
Hi Cheryl!
Glad everyone enjoyed it! Thanks so much for stopping by a letting me know!
L x