Skip to content 
There’s nothing quite like biting into a perfectly ripe peach on a hot summer day—juice dripping down your chin, that sweet-tart flavor bursting in your mouth. That’s exactly the feeling I wanted to capture when I first made peach sorbet years ago during a heatwave. My kitchen smelled like sunshine as I blended those golden peaches, and the result? Pure magic. This easy peach sorbet recipe became my go-to summer lifesaver—just three simple ingredients transform into the most refreshing, fruity dessert. No fancy equipment needed, just ripe peaches at their peak, a bit of sugar, and a splash of lemon to make the flavors sing. Trust me, once you taste homemade peach sorbet, you’ll never go back to store-bought!
Why You’ll Love This Peach Sorbet
Oh, where do I even start? This peach sorb my my summer MVP—the kind of dessert that makes you close your eyes and sigh with happiness after the first spoonful. Here’s why it’s absolutely irresistible:
- Effortless magic: Just blend, freeze, and devour—no churning, no fuss.
- Pure refreshment: Like biting into a frosty, velvety peach on the hottest day.
- Three-ingredient wonder: Peaches, sugar, lemon—that’s it! (And yes, it’s naturally vegan and dairy-free.)
- No fancy gadgets: Your blender and freezer do all the work while you relax.
Seriously, it’s summer in a bowl—and you’re going to obsess over it.
Ingredients for Peach Sorbet
Here’s the beautiful part—you only need three simple ingredients to make magic happen. But let me tell you, the quality of these ingredients makes ALL the difference. I learned this the hard way when I once tried making sorbet with underripe peaches—let’s just say it tasted more like frozen disappointment than summer sunshine!
- 4 ripe peaches (peeled and chopped) – They should smell heavenly and give slightly when gently pressed. If your peaches aren’t fragrant yet, leave them on the counter for a day or two—patience pays off!
- 1/2 cup sugar – Regular granulated works perfectly, but I sometimes use organic cane sugar for a slightly deeper flavor.
- 1 tablespoon lemon juice – Freshly squeezed, please! That bright acidity balances the sweetness and makes the peach flavor pop.
See? I told you it was simple! Just make sure those peaches are perfectly ripe—that’s the secret weapon in this recipe. When they’re at their peak, you’ll barely need any sugar at all. The natural sweetness does most of the work for you!
How to Make Peach Sorbet
Okay, here’s where the real fun begins! Making peach sorbet is so easy you’ll laugh—but I’ve got a few tricks up my sleeve to make sure yours turns out perfectly smooth and dreamy every time. Follow these steps, and you’ll be scooping up summer in no time!
Step 1: Blend the Ingredients
First, toss those gorgeous peach chunks into your blender along with the sugar and lemon juice. Now here’s my pro tip: start blending on low, then gradually increase to high speed. This prevents sugar flying everywhere! Blend for a good minute—you want it completely smooth, with no peach chunks left. Stop and scrape down the sides if needed. The mixture should look like a thick, velvety peach smoothie. If it seems too thick, add a teaspoon of water (but only if absolutely necessary—ripe peaches usually have enough juice).
Step 2: Freeze the Mixture
Pour that beautiful peach puree into a freezer-safe container—I use a loaf pan because it freezes evenly. Here’s where patience comes in! Cover it tightly with plastic wrap (press it right against the surface to prevent ice crystals) and freeze for at least 4 hours. I know, waiting is hard—but trust me, it’s worth it! If you’re the planning-ahead type, overnight freezing gives the best texture.
Step 3: Serve and Enjoy
The moment of truth! Scoop your peach sorbet into pretty bowls—it should be firm but still easy to scoop. For extra pizzazz, garnish with fresh mint leaves or thin peach slices. My favorite way? Serve it in chilled glasses with a sprig of basil—the herb makes the peach flavor sing! And don’t be surprised if you catch yourself going back for “just one more spoonful”… I won’t tell!
Tips for the Best Peach Sorbet
After making this peach sorbet dozens of times (okay, maybe hundreds—I have a problem!), I’ve learned a few tricks that make all the difference:
- Peach perfection: Wait until your peaches are so ripe they practically beg to be eaten—that floral sweetness is irreplaceable.
- Sugar shuffle: Taste your peach puree before freezing and adjust sugar—some peaches need less, some need a touch more.
- Smooth operator: If your sorbet gets icy, just re-blend it after 1 hour of freezing for ultra-creamy texture.
- Quick chill: Freeze your serving bowls beforehand—cold bowls mean slower melting and more enjoyment!
These little touches turn good sorbet into “oh-my-I-I-need-the-recipe” sorbet!
Peach Sorbet Variations
Once you’ve mastered the basic recipe, the fun really begins! My favorite way to play with this peach sorbet is adding a handful of fresh basil leaves to the blender—it creates this incredible herbal note that makes the peaches taste even peachier. For a berry twist, toss in some raspberries (about 1/2 cup) and reduce the sugar slightly. If you’re avoiding refined sugar, swap it for honey or maple syrup—just remember to use about 1/3 less since they’re sweeter. Coconut milk fans? Replace half the peaches with canned coconut milk for a creamy tropical version that’s still dairy-free!
Serving Suggestions
Oh, the possibilities! This peach sorbet shines bright on its own, but I love getting creative with how I serve it. My absolute favorite? A scoop piled high on warm grilled peaches—the contrast of cold sorbet and caramelized fruit is pure summer magic. For a fancy dinner party, I’ll sandwich it between two buttery shortbread cookies (just let them soften slightly first—trust me!).
When I’m feeling extra, I’ll float a small scoop in a glass of sparkling water or Prosecco—instant peach fizz! And here’s my secret breakfast move: dollop it over Greek yogurt with granola for the most refreshing parfait. Kids in my house go wild when I make “peach sorbet floats” with ginger ale. Really, anything goes—just follow your tastebuds!
Storing Peach Sorbet
Here’s the beautiful thing about this peach sorbet—it keeps like a dream! I always make a double batch because it disappears shockingly fast in my house. For storing, transfer any leftovers (if you’re lucky enough to have any!) into an airtight container. Press a piece of parchment paper directly onto the surface before sealing—this little trick prevents those pesky ice crystals from forming.
It’ll stay perfect in the freezer for about 2 weeks. After that, the texture starts to get a bit harder—still delicious, but not quite as creamy. If yours does freeze solid, no worries! Just let it sit at room temperature for 5-10 minutes before scooping. Pro tip: I keep individual portions in small mason jars—they thaw faster and make for adorable single servings when friends drop by unexpectedly!
Peach Sorbet FAQs
I get asked these questions all the time—so let me save you some trial and error with the answers I’ve discovered through years of peach sorbet experiments (and happy accidents)!
Can I use frozen peaches instead of fresh?
Absolutely! Frozen peaches work beautifully—just thaw them first so they blend smoothly. I always keep a bag of frozen peaches in my freezer for emergency sorb. The. The texture might be slightly less vibrant than fresh, but the flavor still shines. Pro tip: reduce the sugar by a tablespoon since frozen peaches are often sweeter than fresh!
Is this peach sorbet recipe vegan?
You bet! This is one of those magical desserts that happens to be naturally vegan—no dairy, eggs, or animal products of any kind. Just pure fruity goodness. I’ve served it to all my vegan friends, and they always ask for seconds (sometimes thirds!). It’s also gluten-free for anyone with dietary restrictions.
Help! My sorbet turned out grainy—how can I fix it?
Oh honey, I’ve been there! Graininess usually means either underripe peaches (not enough natural juice) or not blending long enough. Here’s my foolproof fix: let the sorbet soften slightly at room temperature, then pop it back blender with blender with a teaspoon of water. Blend until creamy, then refreeze. Next time, make sure your peaches are super ripe and blend for a full minute—you want that silky smooth texture!
Bonus tip: If ice crystals form during storage, just give the container a good stir before serving—it’ll bring back that creamy dreaminess!
Nutritional Information
Now, I’m no nutritionist—just a peach-loving home cook—but here’s the scoop on what’s delightful dessert delightful dessert! Keep in mind these numbers are estimates since peach sweetness and sizes vary (that’s the beauty of cooking with real fruit!).
Per generous 1/2 cup serving, you’re looking at roughly:
- 120 calories – Basically guilt-free summer happiness
- 0g fat – All that creamy texture comes straight from the peaches!
- 30g carbs – Nature’s candy at its finest
- 2g fiber – Bonus points for keeping things moving
- 25g sugar – Mostly from the peaches themselves
Remember, these values change based on your specific peaches and how much sugar you add. My trick? I always start with less sugar and add more only if needed—those perfectly ripe peaches often don’t need much help! Either way, it’s a dessert you can feel good about, packed with real fruit and nothing artificial. Now that’s what I call sweet victory!
PrintEasy Peach Sorbet
A refreshing and simple peach sorbet made with just three ingredients. Perfect for hot summer days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 4 hours 10 mins
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 ripe peaches, peeled and chopped
- 1/2 cup sugar
- 1 tbsp lemon juice
Instructions
- Blend peaches, sugar, and lemon juice until smooth.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4 hours or until firm.
- Serve chilled and enjoy!
Notes
- Use ripe peaches for the best flavor.
- Adjust sugar based on sweetness of peaches.
- For a smoother texture, blend again after freezing for 1 hour.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 25g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg