Peach Sorbet

This no-churn peach sorbet recipe is easy to make with frozen peaches, sugar, water, and lemon juice. Just blend, freeze, and enjoy this sweet and creamy summer treat!

Why You’ll Love This Recipe

When summer is in full swing, there’s nothing better than cooling down with a sweet and frozen vegan treat. And if that treat uses fresh, in-season summer fruit, even better! 

Like my easy strawberry popsicles and banana ice cream recipes, this homemade peach sorbet recipe transforms fresh fruit into a cooling treat you’ll crave every hot summer day.

Once you try making your own homemade sorbet, you’ll never go back to store-bought. It’s so easy! Simply toss the 5 ingredients—frozen peaches, sugar, water, lemon juice, and salt are all you need—in a food processor or blender (no ice cream maker necessary), blend until smooth and creamy, then enjoy. 

You can keep this sweet treat in the freezer all summer or quickly blend a batch together for the pool party. Even if you’re running low on peaches, it’s fun and easy to customize the flavors with any fresh or frozen fruits you have on hand.

Craving more vegan desserts made with peaches? Try my easy vegan peach pie with crumble topping, peaches and cream smoothie bowl, blueberry peach muffins, and easy peach mango pie.   

The Ingredient Notes

Refer to the recipe card for the full list of ingredients, quantities, and substitutes.

You don’t need the best peaches ever to make peach sorbet. It’s okay if they have bumps and bruises since everything is getting blended together. The most important thing is that they’re soft, ripe, and juicy.

Recipe Variations

There are a handful of delicious ways to add extra flavor to this homemade sorbet:

• Frozen peaches: You can make this sorbet recipe in a pinch with store-bought frozen peaches instead of fresh.
• Other fruits: Or, swap the fresh peaches for another summer fruit you like, such as cherries, nectarines, strawberries, pineapple, watermelon, mango, kiwi, raspberries, blueberries, or plums.
• Fruit combos: Use a 50-50 combo of peaches and any of the fruits listed above to customize your fruity peach sorbet.
• Coconut: After blending, fold up to ¼ cup of toasted coconut flakes into the sorbet for more flavor and texture.
• Lime juice/zest: Swap the lemon juice for lime juice and feel free to add 1 teaspoon of lime zest for another layer of bright citrus flavor.
• Other sweeteners: You can replace the sugar with brown sugar, simple syrup, maple syrup, agave, and other natural sweeteners.

How to Make Peach Sorbet

Step 3: Blend until smooth and creamy. Enjoy the sorbet right away or transfer it to an airtight container and freeze it for later.

FAQs

Pro Recipe Tips

• Thin with water, but not too much! A few splashes of water in the sorbet will help thin the consistency and make it creamy. Don’t use too much, though, or else your sorbet will be too thin and icy.
• Use less sugar: If your peaches are particularly ripe and sweet-tasting, you can reduce the sugar to 2 tablespoons. Just know that some sugar in sorbet is a must (a 4:1 ratio of fruit to sugar is typical) because it helps with freezing and achieving a creamy consistency.
• If you didn’t peel your peaches: That’s okay! You can strain the sorbet through a fine mesh strainer before serving or storing it for later.
• Taste before serving: After blending, taste the sorbet to see if it needs more lemon juice for tartness, sugar for sweetness, and/or salt for balance. Blend in more as needed.
• Freeze before serving: You can technically serve the sorbet right after blending but if you have the time, I recommend freezing it for 3 to 4 hours first. This will help it freeze, firm up, and make it perfectly scoopable.

Storage Instructions

Pour the peach sorbet into a freezer-safe airtight container and freeze for up to 1 month.

The sorbet will be very firm and hard to scoop after coming out of the freezer so, before serving, place the container on the kitchen counter for 5 to 10 minutes to help it soften.