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Peach Sorbet

Peach Sorbet Without an Ice Cream Maker

This easy peach sorbet recipe transforms ripe, juicy peaches into a refreshing frozen treat with minimal effort. Perfect for hot summer days when you crave something cool and fruity, this peach sorbet requires just a few simple ingredients and delivers a naturally sweet dessert that's lighter than traditional ice cream but just as satisfying.
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Course: Dessert
Cuisine: American
Keyword: Peach Sorbet, No Ice Cream Maker, Easy Sorbet, Summer Dessert, Frozen Dessert
Prep Time: 15 minutes
Cook Time: 0 minutes
Freezing Time: 4 hours 45 minutes
Total Time: 5 hours
Servings: 8 servings
Calories: 95kcal

Equipment

  • Blender or Food Processor
  • Shallow Freezer-Safe Container
  • Fine-Mesh Sieve (optional)

Ingredients

Peach Sorbet Base

  • 4 cups fresh ripe peaches about 6-7 medium peaches, peeled and sliced
  • 1/2 cup granulated sugar adjust according to sweetness of peaches
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 pinch salt
  • 1 tablespoon vodka or peach schnapps optional, prevents hard freezing

Instructions

  • Select ripe, fragrant peaches that yield slightly to gentle pressure. Bring a large pot of water to boil and prepare an ice bath. Score an "X" at the bottom of each peach, then blanch them in boiling water for 30-45 seconds. Transfer immediately to the ice bath. The skins should now peel away easily. Remove pits and slice peaches.
  • Place peeled and sliced peaches in a blender or food processor along with sugar, lemon juice, honey, and salt. Blend until completely smooth, about 1-2 minutes. If you're using the optional alcohol, add it now and pulse to combine.
  • For extra smoothness, strain the mixture through a fine-mesh sieve to remove any fibrous bits (optional).
  • Pour the mixture into a shallow, freezer-safe container. Cover with a lid or plastic wrap and place in the freezer for 45 minutes.
  • Remove the mixture from the freezer—you'll notice ice crystals forming around the edges. Using a fork or hand mixer, vigorously stir the mixture, breaking up any frozen sections and incorporating them back into the softer center.
  • Return the container to the freezer and repeat the stirring process every 30-45 minutes for about 3-4 more times. Each time, you'll notice the mixture becoming progressively firmer.
  • After your final stir, return the sorbet to the freezer and allow it to freeze completely, about 2 hours or until firm enough to scoop.
  • Allow to soften at room temperature for 5-10 minutes before serving for optimal texture.

Notes

If fresh peaches aren't available, use 4 cups of thawed frozen peaches.
Metal containers conduct cold more efficiently than plastic, reducing freeze time by up to 25%.
This peach sorbet keeps in the freezer for up to 2 weeks when stored properly in an airtight container with parchment paper pressed on the surface.
If the sorbet becomes too hard after extended storage, briefly pulse chunks in a food processor to restore its creamy consistency.

Nutrition

Calories: 95kcal | Carbohydrates: 24g | Protein: 0.5g | Sodium: 15mg | Fiber: 1.5g | Sugar: 22g
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