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!
Servings: 4 - 6
Calories: 127kcal
Ingredients
- 5 peaches peeled, seeds removed, and sliced
- ¼ cup of sugar
- ½ cup of water plus more as needed
- 1 teaspoon of lemon juice
- 1 teaspoon of salt
Instructions
- Place the sliced peaches in a freezer-safe airtight container and freeze for at least 5 hours.
- Place the frozen peaches, sugar, water, lemon juice, and salt in a blender or food processor. Blend until smooth and creamy. Use the blender plunger to push down the peaches. Add splashes of water as needed until creamy.
- Serve immediately or transfer the sorbet back to the airtight container, cover it, and put it back in the freezer.
Notes
If it melts too quickly while blending, place in the freezer for 15 minutes for it to firm up before serving.
You can also skip step 1 and use frozen peaches. You’ll need about 1 ½ pounds of frozen peach slices.
- 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.
Nutrition
Calories: 127kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 607mg | Potassium: 231mg | Fiber: 3g | Sugar: 28g | Vitamin A: 612IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
