Homemade Peach Sorbet: Easy 3-Ingredient Frozen Dessert

So, your ice cream maker is giving you the side-eye from the cupboard, and you’re pretty sure it’s judging you for never using it. Or maybe you’re just melting from the summer heat and need a frozen treat, stat, without a fancy degree in pastry arts. Same. Let’s skip the complicated stuff and make something incredibly delicious that will make you feel like a domestic goddess (or god) with minimal effort. We’re talking about peach sorbet so good, you’ll want to hide it from your family. No churn? Mostly no problem. Let’s do this.

Table of Contents

Why This Recipe is Awesome

Look, I’m not here to waste your time with recipes that require 17 steps and a sous-vide machine you’ll use once. This peach sorbet is the opposite of that. It’s idiot-proof, even I didn’t mess it up. We’re using a blender, a pan, and a freezer. That’s it. The result is a sorbet that’s explosively peachy, perfectly sweet, and so smooth it’s basically a frozen cloud of happiness. It’s also naturally dairy-free and vegan, so you can serve it to literally everyone and collect all the compliments. It’s the culinary equivalent of a mic drop.

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Ingredients You’ll Need

Gather your squad. You don’t need much, and it’s all about quality here. Splurge on the ripest, most fragrant peaches you can find. It makes all the difference.

Ripe Peaches (about 6-7 medium): The star of the show. They should smell like heaven and yield slightly to a gentle squeeze. Don’t you dare use those hard, sad, hockey puck peaches.
Granulated Sugar (3/4 cup): This is our sweetness and texture magician. Don’t freak out; we’re making a syrup so it dissolves perfectly.
Water (1/2 cup): Just regular ol’ H2O to help our sugar become syrup.
Fresh Lemon Juice (1-2 tbsp): The secret weapon! A squeeze of lemon juice brightens all the flavors and keeps the sorbet from being one-note sweet.
A Tiny Pinch of Salt: Trust me. It makes the peach flavor pop. It’s science. Or magic. Probably both.

Step-by-Step Instructions

See? Told you it was easy. Let’s get blending.

Pit and Chop Those Peaches. Wash your peaches, slice them in half, remove the pit, and roughly chop them. No need to peel them! The skin adds amazing color and flavor. Toss them into your blender.
Make a Simple Syrup. In a small saucepan, combine the sugar and water. Heat it over medium heat, stirring just until the sugar completely dissolves. This takes about 3-4 minutes. You’re not making candy, just a clear syrup. Take it off the heat and let it cool for a few minutes.
Blitz Everything Together. Pour the slightly cooled syrup into the blender with your peaches. Add the lemon juice and that all-important pinch of salt.
Blend Until Silky Smooth. Now, let that blender rip on high speed until the mixture is completely smooth and gorgeous. You shouldn’t see any peach skin bits.
Chill Out (The Mixture, Not You…Yet). Pour this beautiful puree into a bowl or container, cover it, and park it in the refrigerator for at least 2-3 hours, or ideally overnight. This step is non-negotiable for the creamiest texture. A cold base freezes faster and more evenly.
Time to Freeze. If you have an ice cream maker, churn the chilled mixture according to the manufacturer’s instructions until it’s thick and creamy. If you’re going no-churn, pour the mixture into a shallow, freezer-safe dish (a loaf pan is perfect).
The No-Churn Freeze-and-Stir Method. Pop the dish in the freezer. After about 45-60 minutes, the edges will start to freeze. Take it out and whisk it vigorously, breaking up all the ice crystals. Return to the freezer. Repeat this process every 30-45 minutes for about 3-4 hours. Yeah, it’s a little more hands-on, but it prevents a rock-solid block and gives you a smoother result. Pro-tip: Using a loaf pan makes this stirring process super easy.
The Final Freeze. Once churned or whisked to a thick, soft-serve consistency, transfer your sorbet to a lidded container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, seal it, and freeze until firm, about 4-6 hours.

Common Mistakes to Avoid

Let’s learn from my past failures so you don’t have to.

Using Underripe Peaches: This is the #1 way to end up with bland, “meh” sorbet. Your peaches should be so ripe you have to eat one over the sink. Seriously, flavorless peaches = flavorless sorbet.
Skipping the Chill Step. Pouring warm puree into your ice cream maker or freezer is a one-way ticket to Icy Town. Patience, young grasshopper. Let the mix get cold first.
Forgetting to Stir (No-Churn Method). If you just pour it in and forget it, you’ll need a ice pick to serve it. Those occasional stirs are what incorporate air and break up crystals for a scoopable texture.
Not Tasting the Puree. Before you freeze it, TASTE IT. Want it sweeter? Add a touch more sugar. Want more zing? Another squeeze of lemon. You’re the boss of this sorbet.

Alternatives & Substitutions

Don’t have something? No worries. Here’s how to pivot.

No Fresh Peaches? Frozen peaches work in a pinch! Thaw them completely before blending. You might need a touch less simple syrup, so taste and adjust.
Want to Reduce Sugar? You can try a 1:1 sugar substitute like erythritol that works well in syrups, but the texture might be slightly different. IMO, it’s a dessert, just enjoy it.
Feeling Fancy? Add a splash of almond extract (just a drop!) or a tablespoon of bourbon or peach schnapps to the puree before freezing. The alcohol helps keep it softer.
Other Fruit? This method works for pretty much any fruit! Strawberries, mangoes, raspberries… go wild.

FAQ

H3: Can I make this without an ice cream maker?

Absolutely! I gave you the full lowdown in the instructions. The freeze-and-stir method is your best friend. It takes a little more babysitting, but it’s 100% doable and totally worth it.

H3: Why is my sorbet rock solid?

This usually happens if you skipped the stirring steps in the no-churn method or didn’t use enough sugar (sugar lowers the freezing point). Let it sit on the counter for 10-15 minutes before scooping to soften up.

H3: How long will this keep in the freezer?

In an airtight container with parchment paper on top, it’ll keep its prime scoopability for about 2-3 weeks. If it lasts that long.

H3: Do I really not have to peel the peaches?

Nope! The blender takes care of everything. The skin gives the sorbet a beautiful, deep color and more peach flavor. If you’re really opposed, you can peel them, but it’s an unnecessary extra step.

H3: Can I use honey or maple syrup instead of sugar?

You can, but it will change the flavor profile. Make a syrup the same way, gently heating the honey/maple syrup with the water to thin it out. Remember, these are liquid sugars, so the texture might be slightly softer.

H3: My sorbet is icy, not smooth. What did I do wrong?

This is almost always because the freezing process happened too slowly or without enough agitation (i.e., not stirring). Next time, make sure your base is super cold before freezing and be diligent with that whisk!

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Final Thoughts

And there you have it. You’ve just created a stunning, restaurant-quality dessert that’s basically pure fruit. You’re a genius. Scoop it into a bowl, put a fancy little mint leaf on top if you’re feeling extra, and enjoy the fruits of your very, very minimal labor. Now go impress someone—or, let’s be real, yourself—with your newfound sorbet skills. You’ve totally earned that brain freeze.