Fresh Peach Sorbet
Fresh Peach Sorbet- naturally sweetened with honey, this dairy-free sorbet comes together with just 5 simple ingredients. No ice cream maker required! (vegan option, gluten-free)
Please don’t let peach season pass you by without making this fresh peach sorbet recipe. It is incredibly simple and such a refreshing way to cool off on a hot summer day. You only need 5-ingredients to make it too!
Fresh Peach Sorbet Ingredients
- Ripe Peaches– You want to be sure that you have nice, juicy peaches that are fully ripe. If not, they won’t make for a very tasty sorbet.
- Honey- This is our main sweetener for the sorbet so you don’t want to skip it. If for some reason you can’t have honey or want to make the sorbet vegan, feel free to try pure maple syrup or agave nectar instead.
- Non-Dairy Milk- I like to use soy milk for it’s high protein content but any kind of milk will work. If you’re using vanilla flavored milk then you may want to omit the vanilla extract.
- Vanilla- Just a splash of vanilla is enough to round out the flavor here. I like to use non-alcoholic vanilla extract for my no-bake recipes since you are guaranteed not to taste the alcohol.
- Lemon Zest- Technically optional but definitely recommended. Lemon zest gives the sorbet a nice zing that you don’t want to miss.
How to Make Fresh Peach Sorbet
- Dice your peaches then freeze them in a sealed container. I typically don’t peel them first but if you don’t like little flecks of skin in your sorbet then you may want to. It’s up to you!
- Once the peaches are frozen, add them to a blender with the honey, milk, vanilla and lemon zest. Use a tamper stick and blend until a smooth and creamy texture forms. You may need to add a splash of milk to help it blend, just be careful not to add too much.
- Scoop the sorbet into a container for storing. Freeze for several hours, or until firm enough to scoop, and enjoy!
***If you leave the sorbet in the freezer for too long, it will likely be too hard to scoop. Just let it sit out for 30 minutes or so (time will vary depending on your house temperature), or until it is soft enough to scoop.***
Frequently Asked Questions
- Do I need an Ice Cream Maker?
Nope! All you have to do is chop up the ripe peaches, freeze them for a few hours, and then blend them up in a food processor (or a blender) along with a touch of milk, honey, vanilla a bit of lemon zest.
At that point you’ll have a sorbet that’s good enough to eat but not quite firm enough to scoop. You have to freeze it for just a little while longer but once it’s firmed up a bit, that’s it. It’s ready for scoopin’! :)
2. Can I just use frozen peaches instead of fresh?
You can! This will save you some time not having to chop and freeze your peaches first, however the flavor is so much better with fresh, ripe juicy peaches that you have just recently frozen yourself.
3. Do I really have to freeze the peaches first?
Yep! I have tried to skip that part and just blend the peaches fresh but the sorbet becomes icy and tough to scoop. Blending frozen peaches and then freezing again allows you to better control how firm the peach sorbet gets. That way it is still easy enough for you to scoop.
4. How long does it store?
Depending on how well you seal the container that your peach sorbet is stored in, it can last up to several months. You may just have to let it sit out for a bit at room temperature to make it easier to scoop.
Looking for more ways to use fresh peaches?
- Peaches and Cream Baked Oatmeal
- Blueberry Peach Oatmeal Crisp
- Peaches and Cream Yogurt Popsicles
- Honey Lime Peach Salsa
- Overnight Peaches and Cream Chia Seed Oats
- Grilled Peach Salad with Cashew Herb Cheese
Fresh Peach Sorbet
- Remove the pits from the peaches and then roughly dice into 1” cubes. Transfer them to a freezer bag or freezer-safe container then place them in the freezer and allow them to freeze for at least 6 hours or overnight.
- Once they are frozen, remove them from the freezer and transfer to a food processor or blender. You might have to let them defrost for 10 minutes or so so they are able to break loose. Add the honey, almond milk and lemon zest to the processor as well then blend until smooth. If using a blender, you will likely need a tamper stick to help it blend. You can also add a small amount of milk, if needed, to help it blend. Just be careful not to add too much or you will end up with a sorbet that it too hard to scoop.
- Transfer the mixture to a freezer safe container, then smooth it down with a spoon or spatula. Seal the container and place in the freezer for at least 4 hours. At this point the sorbet should be firm but scoopable. If it's too firm, let it sit out for 20-30 minutes to soften. Serve and enjoy!
- Can I just use frozen peaches instead of fresh?