Name: The Best Peach Sorbet Without Ice Cream Maker
Prep time: 15 min
Total time: 7 h
Cuisine: American
Ingredients: 4 cups ripe yellow peaches (fresh or frozen, peeled and sliced); ½ cup caster sugar; 1–2 tablespoons fresh lemon juice (to taste)

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This Peach Sorbet is my favorite kind of summer dessert—light, refreshing, and bursting with the natural sweetness of ripe peaches. And the best part? I don’t need an ice cream maker to make it. With just three ingredients and a food processor or blender, I can whip up a batch of creamy, scoopable peach sorbet that tastes like it came straight from a restaurant. It’s perfect for hot days, special occasions, or simply satisfying my craving for something fruity and frozen.

Why You’ll Love This Recipe

I love how easy and foolproof this sorbet is. There’s no cooking, no syrup-making, and no fancy equipment needed. It’s just ripe peaches, sugar, and a splash of lemon juice. The texture is smooth and silky, and the flavor is pure peach with a zing of citrus to brighten it up. I can make it ahead, freeze it until firm, and scoop it straight from the freezer whenever I need a little sunshine in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe yellow peaches (fresh or frozen, peeled and sliced)
Caster sugar
Lemon juice (fresh, to taste)

Directions

I start by slicing each peach into eighths and peeling them. If the peaches are super ripe, the skin usually slips off easily. If not, I use a small knife to trim it away.
I place the peach slices in a food processor or blender with the caster sugar and blend until completely smooth, scraping down the sides as needed.
Once the mixture is smooth, I add the lemon juice gradually, tasting as I go. It might seem like a strange addition, but it really makes the peach flavor pop.
I pour the mixture into a loaf pan or freezer-safe container and freeze it for 6 to 7 hours, or until it’s firm but scoopable.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Freeze time: 6–7 hours
Total time: About 7 hours
Calories per serving: Approximately 142 kcal

Variations

Peach Mango Sorbet: I like to swap out half of the peaches for mango for a tropical twist.
Herb Infusion: A few fresh basil or mint leaves blended in add a beautiful complexity.
Boozy version: A splash of peach schnapps or white wine adds a fun adult twist—just a tablespoon to keep the texture scoopable.
Berry Blend: I’ve also tried blending in raspberries or strawberries for a peach-berry variation.

Storage/Reheating

I store the sorbet in an airtight freezer-safe container for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes so it softens slightly and becomes easier to scoop. If it hardens too much, I run my scoop under warm water to glide through it more easily.

FAQs

Can I use canned peaches?

I’ve tested this with canned peaches, and unfortunately, it doesn’t work well. The texture turns icy and the flavor isn’t nearly as bright. I stick with fresh or frozen peaches for best results.

What’s the best way to peel peaches?

If my peaches are really ripe, I just slice them and pull the skins off with my fingers. If not, I cut them into eighths and use a paring knife to remove the skin.

Can I make this with white peaches?

Yes! White peaches work well, though the flavor is slightly milder. I sometimes use a mix of yellow and white peaches for a subtle twist.

Do I need to strain the mixture?

I don’t usually strain it, but if I want an ultra-smooth texture, I’ll pass the blended peaches through a fine mesh sieve before freezing.

How do I scale this recipe?

The key ratio is 4 parts fruit to 1 part sugar by weight. If I have 600g of fruit, I use 150g sugar. As long as I stick to this ratio, it scales up or down easily.

Conclusion

This Peach Sorbet is a celebration of summer in its simplest, most delicious form. I love how easy it is to throw together and how stunning the results are—smooth, sweet, tangy, and completely refreshing. Whether I’m serving it at a gathering or enjoying it on a quiet evening, it always hits the spot. Once I discovered how simple and satisfying homemade sorbet could be, I never looked back. If I want a dessert that tastes like sunshine and takes almost no effort, this is the one I make.