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!
This post was first published in August 2017. It was completely updated in June 2020 with new photos and written content including helpful tips. Scroll to the bottom to see an original photograph for comparison.
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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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. Here is an original photograph for comparison. I originally pushed the skin through a fine mesh sieve, hence the slightly lighter colour.