Last Updated on July 22, 2025 by Souhail
When summer hits and peaches are at their juiciest, I always find myself craving something light, fruity, and cold, and this peach sorbet recipe hits the spot every single time. It’s fresh, sweet, and ridiculously easy to make.
I whipped this up one scorching afternoon when I had a pile of ripe peaches and zero desire to bake. With just a few simple ingredients and no fancy equipment needed, it quickly became my go-to summer treat. It’s bright, refreshing, and honestly tastes like sunshine in a bowl. Whether you’re hosting friends or just need something cool after dinner, this one’s a keeper.
Table of contents
- Why You’ll Love This Peach Sorbet (It’s More Than Just Pretty!)
- What to Prep Ahead (So You’re Not Scrambling Later)
- How to Make it
- My Go-To Tricks for the Smoothest, Dreamiest Peach Sorbet
- Fun Variations to Try (Because Why Not?)
- How I Love to Serve It (And Make It Look Fancy!)
- Peach Sorbet FAQs (Because We All Have Questions)
- Give It a Try and Let Me Know What You Think!
Why You’ll Love This Peach Sorbet (It’s More Than Just Pretty!)
This peach sorbet recipe is one of those sneaky-simple desserts that looks fancy but couldn’t be easier. It’s the kind of treat that feels like a reward after a long summer day, but takes barely any effort. Here’s why it works so well:
- Only a few ingredients: Just ripe peaches, a little sweetener, and lemon juice. That’s it!
- Naturally dairy-free and vegan: No cream, no problem. This sorbet is creamy and smooth thanks to the fruit itself.
- Works with or without an ice cream maker: Don’t have one? No biggie, there’s a no-churn method that’s just as delicious.
- Bright, fresh flavor: It lets the peaches shine. Nothing fake or overly sweet here.
- Freezer-friendly: Make it ahead and keep it on hand for when the craving strikes.
Want to switch it up? Here are a few fun ways to customize:
- Use nectarines or mangoes for a twist.
- Add a splash of vanilla or a pinch of fresh mint for an herbal note.
- Skip the sugar and use honey or maple syrup if you prefer natural sweeteners.
- Make it boozy with a little peach schnapps or white wine (great for adult gatherings!).
What to Prep Ahead (So You’re Not Scrambling Later)
Let’s be real, no one wants to do a bunch of chopping and freezing while guests are arriving. Here’s how to make your life easier and keep this recipe super chill (pun intended):
- Peel and slice your peaches: Do this when they’re perfectly ripe, then freeze them.
- Juice your lemon: A quick squeeze and it’s ready when you need it.
- Make simple syrup (if using) Dissolve equal parts sugar and water, let it cool, and store in the fridge.
- Chill your blender bowl (optional) Helps keep everything icy during blending.
How to Make it
Peach Sorbet Recipe
4
servings10
minutes1
hour50
minutes100
kcalThis easy peach sorbet recipe is the ultimate summer dessert, refreshing, naturally dairy-free, and full of real peach flavor. Perfect for hot days when you want something sweet, light, and simple.
Ingredients
4 cups frozen ripe peach slices (about 5–6 medium peaches)
2 tablespoons lemon juice (freshly squeezed)
0.3 cup simple syrup (or to taste)
Optional: pinch of salt or splash of vanilla extract
Directions
- Start with frozen peaches. Make sure your peach slices are fully frozen, they should feel like little fruit ice cubes. If you’re starting with fresh peaches, slice and freeze them for at least 2 hours.
- Add everything to a blender or food processor. Toss in the frozen peaches, lemon juice, and simple syrup. Add a pinch of salt or a dash of vanilla if you like a little extra something.
- Blend until smooth. Start blending on low, then increase the speed. You’ll probably need to stop and scrape down the sides a couple times. If it’s too thick, add a splash of water or more syrup to help it along.
- Serve right away or freeze. You can scoop and enjoy it as a soft-serve style treat immediately, or transfer it to a container and freeze for about 1–2 hours for a firmer texture.
- Scoop and enjoy! When you’re ready to serve, let it sit at room temp for a few minutes to soften slightly. Then scoop like a pro and dig in!
Notes
- Pick the ripest peaches you can find, they’ll be naturally sweeter and more flavorful.
- No simple syrup? You can blend granulated sugar directly into the mix or use honey or maple syrup.
- Want to peel peaches easily? Blanch them in boiling water for 30 seconds, then transfer to an ice bath, the skins will slide right off.
Nutrition Facts
- Total number of serves: 4
- Calories: 100kcal
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 22g
- Protein: 1g
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My Go-To Tricks for the Smoothest, Dreamiest Peach Sorbet
I’ve made this peach sorbet recipe so many times that it’s basically a summer ritual at this point. And along the way, I’ve picked up a few simple tricks that make all the difference, especially when you want that smooth, scoopable texture and bold peach flavor without any fuss.
- Go all in on ripe peaches. The softer and juicier, the better. Ripe peaches bring natural sweetness and deep flavor that you just can’t fake.
- Peel if you want it silky. Leaving the skin on adds texture, but for that ultra-smooth sorbet, a quick blanch and peel is worth it.
- Chill your peaches before blending. This helps everything blend evenly and keeps your sorbet from getting slushy before freezing.
- Don’t skip the lemon juice. It brightens up the peach flavor and balances the sweetness perfectly.
- Blend just enough. Over-blending can add too much air or heat things up, quick pulses until smooth is all you need.
- Let it soften before scooping. If it’s rock-solid out of the freezer, just give it 5–10 minutes on the counter. Total game-changer.
Looking for something savory to follow up this sweet treat? These cheesy garlic chicken wraps are my go-to for a satisfying summer dinner, light but packed with flavor.
Fun Variations to Try (Because Why Not?)
If you’re like me, you probably get a little adventurous in the kitchen from time to time. One of the best things about this peach sorbet recipe is how flexible it is, you can switch it up depending on what’s in your kitchen or what flavors you’re craving. Here are a few of my favorites:
- Peach Mango Sorbet
Swap out 1 cup of the peaches for frozen mango chunks. It gives the sorbet a tropical vibe and a super smooth finish. - Peach Basil Sorbet
Add a couple of fresh basil leaves to the blender. The herbal twist makes it feel fancy (but still very easy). - Boozy Peach Sorbet
Stir in a splash of peach schnapps or white wine before freezing. It adds depth and keeps the texture nice and scoopable. - Peach Raspberry Swirl
Blend a handful of raspberries with a little sugar and swirl it into the peach base before freezing. The sweet-tart combo is so good. - Honey-Lemon Peach Sorbet
Use honey instead of simple syrup and bump up the lemon juice a bit. It’s sweet, tangy, and super refreshing.
And if you’ve got a sweet tooth like me, try rounding out your dessert spread with this easy Oreo mug cake. It’s quick, indulgent, and ready in minutes!
How I Love to Serve It (And Make It Look Fancy!)
One of the best parts about this peach sorbet recipe is how easy it is to dress up or down. You can scoop it into a bowl and call it a day, or go a little extra and turn it into something truly special.
Here are a few of my favorite ways to serve it:
- In chilled glasses or coupe bowls with a fresh peach slice and a sprig of mint. Super simple, but it looks straight out of a café.
- As a sorbet float, add a scoop to sparkling water or lemon soda for a fizzy treat.
- With shortbread cookies or vanilla wafers for a fun texture contrast.
- Between two sugar cookies for a peachy ice cream sandwich.
- Next to a slice of pie, especially this Texas chocolate pecan pie for a sweet-meets-fruity combo.
Peach Sorbet FAQs (Because We All Have Questions)
Absolutely! Just blend everything up, then transfer the mixture to a shallow dish and freeze. Stir every 30 minutes for about 2–3 hours to break up ice crystals and keep it smooth.
You don’t have to, but I recommend it if you want a super smooth texture. If the skin doesn’t bother you or you like a little texture, you can leave it on.
Yes! Frozen peaches work beautifully, just make sure they’re unsweetened. If using canned, drain them well and go easy on the added sweetener since they’re already packed in syrup.
You can substitute the simple syrup with honey or maple syrup, or even skip it entirely if your peaches are sweet enough. Just keep in mind, some sweetener helps with texture.
This usually happens if there’s not enough sugar (which helps with softness) or if it’s over-frozen. Let it sit out for a few minutes before scooping to soften it up.
Totally! Just make sure your blender or food processor is big enough, or work in batches. Store any extra in a freezer-safe container. You can use our Adjustable Servings to get the recipe ingredients just right, whether you’re making it for two or a crowd.ng adjuster to
Give It a Try and Let Me Know What You Think!
I hope this peach sorbet recipe brings a little extra sunshine to your summer just like it does for me. It’s one of those go-to treats that’s simple, refreshing, and always a hit, whether you’re serving guests or just treating yourself after a long day. I’d love to hear how it turns out for you and if you put your own twist on it!
And if you’re craving more fruity goodness, these warm and cozy fried apples are a must-try. They’re a comforting, skillet-cooked dessert that’s just right for pairing with a scoop of sorbet!