When you buy a big crate of peaches, you start to make a ton of peach recipes, and I am not complaining. Today, the peach recipe of the day is vegan 3-ingredient peach sorbet. It is so easy to make and you don't even need an ice cream maker!
Ingredients in Easy Peach Sorbet
I love using fresh fruit in recipes and sorbets are one of my favourite desserts to prepare this time of year. They are ridiculously simple and easy to prepare, and are made essentially with pureed fruit and sugar. For this peach sorbet, here are the 3 ingredients you will need:
- peaches - I used fresh peaches in this. The riper the peach, the better. I kept the skin on but you can peel it if you don't have a heavy duty blender that will completely puree it. You can also substitute with frozen peaches.
- sugar - enhances the sweet and fragrant flavour of the succulent ripe peaches. You can substitute this with honey if you want to make the recipe refined sugar-free.
- lemon juice - balances the sweetness. You can also substitute this with lime juice.
How to Make Peach Sorbet without an Ice Cream Maker
Making homemade peach sorbet is so much easier than you think. You don't even need a fancy ice cream maker. All you need is a blender and a loaf pan (or any shallow pan).
- Puree the ingredients. Throw all the ingredients into a heavy-duty blender and puree. If your blender does not fully puree the skin, and you don't want to have little bits of skin in your sorbet, then strain the mixture through a fine mesh sieve.
- Freeze. Pour mixture into a 9-inch loaf pan, or a shallow dish. Cover and freeze for 6-7 hours, until set.
You can't go wrong with sorbet. It is perfect summer recipe to enjoy when you are craving something refreshing to snack on or end a delicious meal with.
FAQ and Tips for Making the Best Peach Sorbet
- Can I use frozen or canned peaches? You can use frozen peaches interchangeably with this recipe. Canned peaches does not work as well.
- Do I have to leave the skin on? No, you can peel the skin if you prefer. I leave the skin on because it's easier and it completely purees in my Vitamix blender. If you don't have a heavy-duty blender that fully purees the skin, and you don't want to have little bits of skin in your sorbet, then strain the mixture through a fine mesh sieve. Or peel the peaches before pureeing.
- Do I have to add sugar? Sugar is really important in sorbet because it is what give the sorbet its creamy texture. Without it, you will have a large frozen popsicle. The pureed mixture will taste quite sweet, but freezing will dull the sweetness. If you don't want to add any sugar, you don't have to (especially if you are using very overripe peaches). Just set the sorbet out on your kitchen counter for 10 minutes before serving. That way it will melt down enough so that you can scoop it out.
- My sorbet is frozen, what do I do? This will happen if you don't add enough sugar. This can also happen if your freezer is too cold. The solution is to just leave your sorbet out on your kitchen counter for 5-10 minutes to allow it to melt slightly, making it easier to scoop out.
- How long does sorbet last? You can store sorbet in a sealed container in the freezer for 2-3 months.
More Sorbet and Ice Cream Recipes
- Watermelon Basil Sorbet
- 3-Ingredient Strawberry Sorbet
- Lemon Turmeric Sorbet
- Strawberries and Cream Popsicles
- No Churn Vanilla and Strawberry Ice Cream (coming soon!)
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PrintRecipe
3-Ingredient Peach Sorbet
- Total Time: 6 hours 10 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Smooth, sweet and refreshing 3-ingredient peach sorbet can be made with just a few minutes prep and without an ice cream maker! It's dairy-free and vegan.
Ingredients
- 5 medium peaches, sliced with skin on (about 5 cups or 750 grams)
- ½ tablespoon lemon juice (or lime juice)
- ¾ cup granulated sugar
Instructions
- Puree all the ingredients in a heavy-duty blender for 1-2 minutes on high until smooth and peaches are completely liquified. If your blender does not fully puree the skin, and you don't want to have little bits of skin in your sorbet, then strain the mixture through a fine mesh sieve.
- Pour mixture into a 9-inch loaf pan, or a shallow dish. Cover and freeze for 6-7 hours, until fully set.
Notes
Peaches: You can use fresh or frozen peaches interchangeably with this recipe. Canned peaches do not work as well.
Skin vs. no skin: You can peel the skin if you prefer. I leave the skin on because it's easier and it completely purees in my Vitamix blender. If you don't have a heavy-duty blender that fully purees the skin, and you don't want to have little bits of skin in your sorbet, then strain the mixture through a fine mesh sieve, or peel the peaches before pureeing.
Refined sugar-free: Sugar is really important in sorbet because it is what give the sorbet its creamy texture. Without it, you will have a large frozen popsicle. You can use honey instead for a refined sugar-free option. The pureed mixture will taste quite sweet, but freezing will dull the sweetness. If you don't want to add any sugar, you don't have to (especially if you are using very overripe peaches). Just set the sorbet out on your kitchen counter for 10 minutes before serving. That way it will melt down enough so that you can scoop it out.
How to store sorbet: You can store sorbet in a sealed container in the freezer for 2-3 months.
- Prep Time: 10 minutes (+6 hours freezing time)
- Category: Sorbet
- Method: Freezer
- Cuisine: American
This post was first published in August 2017, and has been completely updated in June 2020 with new photos and written content including helpful tips.
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Michelle Castandiello says
This was really good. It did get to hard to eat right away, however, I left it out for 5 minutes or so then used an ice cream scoop to put in a bowl and put back in freezer. My work peeps will love it!
Amelia says
Do you think erythitol would work as a sugar substitute? How about maple syrup instead of honey?
Sam Hu | Ahead of Thyme says
I have not tried either erythitol or maple syrup with this so I cannot say for sure. I am pretty sure maple syrup could work but I'd have to test it out to confirm.
Diana says
I do not have a heavy duty blender can I use a food processor?
Sam | Ahead of Thyme says
Yes you can. But note that it may not be as smooth. Also, if you don't peel the peaches you will see little bits of skin in there. I don't mind that but if you do, you may want to peel the peaches first or push the mixture through a fine mesh sieve.
Sharla says
A little misleading - your photo for this recipe that comes up on Pinterest is of a nice, soft, beautiful, bright colored, creamy looking ice cream. Peaches, lemon juice and sugar certainly don’t make that kind of product. Many people (myself included) select recipes solely based on what it looks like. After taking a closer look at the pictures that you posted, it is clear that the picture you used, is in fact, a stolen image and misleading. It’s false advertising and you aren’t the first one to do it. It’s essentially click bait, and dishonest. I would hate for people to make this recipe and think “what did I do wrong, and why doesn’t it look all creamy like the picture?”.... because we both know that it isn’t. Thanks for at least posting real pictures of it in the recipe.
Sam | Ahead of Thyme says
Hi Sharla, the pictures that you saw on Pinterest were pictures of this recipe BEFORE I updated it recently in June. If you scroll to the bottom of the post, you will see my note where I have written that this post and pictures were completely updated and I include an original photograph for comparison. The photos are not stolen, the photos on the original pin are of my original photos in 2017. The photos were horrible and needed a major upgrade. The creamy texture is the exact same as the recipe did not change. The only difference is the colour. The colour is brighter because I originally removed the skin on the peaches by pushing the mixture through a fine mesh sieve (an option that is included in the recipe). This time around, I had a heavy duty blender and did not need to remove the chunks of skin as it completely blended, hence the slightly darker colour from the skin.
I can see why you were confused though by the pin. I will move the note about the post being updated closer to the top. Thanks!