Published: · Modified: by Lee-Ann · 107 Comments
Jump to Recipe - Print Recipe
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
- Tips for making this no churn peach sorbet
- 📖 Recipe
- The Best Peach Sorbet Without Ice Cream Maker
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.
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 co*cktail!
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
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!
Print Pin Rate
Total Time: 20 minutes minutes
Serving: 8
Calories: 142kcal
Author: Lee-Ann Grace
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 Iadd.
- 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*
Serving: 0g | Calories: 142kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Reader Interactions
Comments
AlkeshHi Lee-Ann thank you for this, most recipes want an ice cream maker! I’m making sorbet as a pallet cleanser between starter and main for dinner party. How far ahead can I make this please? How long will it keep in fridge? Thank you.
Reply
- Lee-Ann
Hi Alkesh, it will keep for at least a few weeks in the freezer - it will start to melt pretty well straight away though if it goes in the fridge. Hope this helps!
Reply
- Alkesh
It does help so I’ll make a week before dinner party, freeze and let thaw a little on the day maybe few hours before dinner so can scoop into gutted out Lemons to serve it in. Thank youReply
- Lee-Ann
You are so welcome - sounds super fancy too - well done!
Reply
- Courtney
Looks delicious! Can I use honey as a substitute for the sugar? Thanks! - Lee-Ann
I haven't myself, Courtney - but other readers say they have (just search for the word "honey" in the comments pages) you might also find some info here https://www.seriouseats.com/2014/06/how-to-make-the-best-sorbet.html
Hope this helps! L x
- Patty Sherwood
Hi…can I use my local honey instead of sugar?
Reply
- Mickey
Can Monk fruit sweetener be used in place of caster sugar
Reply
- Lee-AnnSee AlsoHomemade Cheese Crackers
Hi Mickey! I haven't tried monk fruit myself, but one reader in the comments did mention trying it. If you scroll down to the end of the comments section and click on the link that says "older comments" you will find it there. Then (on my computer) I hit ctrl+f then search for "monk" to find it. Hope this helps!
Reply
- Gammy
What type of container should be used to freeze the sorbet?
Reply
- Lee-Ann
An airtight plastic container will be fine.
Reply
- Sharon Ahles
What is castor sugar, is it a type or brand name? can't you use regular sugar.
Reply
- Lee-Ann
Hi Sharon, castor sugar is a finer version of table sugar. Hope this helps!
Reply
- Sterling
If your in the USA or Canada it's called berry sugar.
Reply
- Lyndy
Can you use a sugar substitute for this recipe? I have a coconut sugar blend. Could I use that?
Reply
- Lee-Ann
Hi Lyndy, I haven't tried a sugar substitute myself but some readers have and posted in the comments if that helps! L x
Reply
- Adele Faroug
Could alcohol (such as Amaretto) be added?
Reply
- Lee-Ann
Hi Adele! Adding alcohol will mean that the sorbet won't freeze the same and will change the texture.
Reply
- Kaylin E Somavia
Given those of us with citrus allergies is lemon juice an absolute must in the sorbet receipe?
Reply
- Lee-Ann
You can leave the lemon juice out Kaylin, it's just there to enhanced the taste of the peaches. The recipe will still work the same without it. Hope this helps! L x
Reply
- Gisela
Hi Lee Ann!
Thanks for sharing your recipes! I was wondering if we could use this recipe with other fruits like melon or mango, or even to make lemon sorbet?
Many thanksReply
- Lee-Ann
You're so welcome Gisela! As for making sorbet with other fruits, I do have a recipe here on the blog for Cherry Sorbet (using frozen cherries). For other fruits I would suggest checking out this article, it's got lots of great info and links to recipes.
Hope this helps! L xReply
- Melissa
do you process frozen peaches with the sugar or thaw them?
Reply
- Lee-Ann
I process them still frozen Melissa!
Reply
- rachel
Can you share the nutrition facts?
Reply
« Older Comments
