I recently whipped up a Peach Sorbet using fresh, ripe peaches combined with granulated sugar, water, lemon juice and just a pinch of salt. This dairy free treat effortlessly captures the essence of summer and offers a refreshingly fruity twist that I think you will truly admire.

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I’ve been experimenting in the kitchen lately and came across a peach sorbet recipe that really surprised me. I want to share my take on The Best Peach Sorbet Without Ice Cream Maker · Chef Not Required.

This recipe is perfect for those hot summer days when you want a refreshing, dairy free treat that feels way more special than your average frozen meal. I start with 4 cups of ripe peaches that I’ve peeled and sliced, then mix in 1 cup of granulated sugar along with 1/2 cup water to create a smooth base.

A splash of 1/4 cup fresh lemon juice and a pinch of salt really brings out the peach flavor and gives it that nice tang. I love how this recipe channels the vibe of a classic peach recipe while keeping the process super simple, even for those of us who aren’t kitchen pros.

Enjoy diving into this unique frozen dessert experience!

Why I Like this Recipe

I really love this peach sorbet recipe because it’s super simple yet tastes amazingly fresh. I like how the ripe peaches mix with a tangy bit of lemon juice, making each bite feel like a burst of summer flavor. I also appreciate that it’s dairy free and no churn makes it feel less complicated when I’m craving something cool. Another thing is the fun of stirring it while it freezes—it kinda makes the whole process feel like a little adventure, and even if I mess up sometimes, it still turns out yummy.

Ingredients

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Ripe peaches supply natural sugars, fiber and vitamins for a fresh and juicy flavor.
Sugar adds essential carbohydrates and sweetness, turnin plain fruit into a delightful treat.
Water helps dissolve sugar and smooth out the texture making the sorbet refreshingly light.
Lemon juice offers tang, acidity and vitamin C, lending a bright, balanced flavor.
A pinch of salt heightens flavors so the sorbet tastes livelier and not overly sweet.

Ingredient Quantities

4 cups ripe peaches, peeled and sliced (about 4 to 5 large peaches)

1 cup granulated sugar

1/2 cup water

1/4 cup fresh lemon juice (from roughly 1 or 2 lemons)

A pinch of salt

How to Make this

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1. First, combine the water, sugar, and a pinch of salt in a small saucepan. Heat it on medium and stir until the sugar dissolves completely.

2. Let the sugar mixture come to a light boil and then simmer for about 2 minutes. Then, remove it from heat so it can cool down.

3. Meanwhile, peel, pit, and slice the peaches into chunks. If you are using frozen ones, let them thaw a bit.

4. Puree the peach slices together with the lemon juice in a blender until smooth. If you like a little texture, you can leave some small chunks.

5. Mix the cooled syrup into the peach puree well so every bit gets combined.

6. Pour the mix into a container that is safe for the freezer. Make sure it is a shallow container so the sorbet freezes evenly.

7. Freeze the mixture for about 45 minutes to an hour; then take it out and stir it vigorously with a fork.

8. Return it to the freezer and repeat stirring every 30 minutes for 2 to 3 hours until the sorbet is thick and slushy.

9. When the sorbet is at a scoopable consistency, let it sit at room temperature for a few minutes before serving.

10. Scoop the peach sorbet into bowls or glasses and enjoy your refreshing, dairy free dessert!

Equipment Needed

1. Small saucepan
2. Measuring cups and spoons
3. Stove
4. Knife and cutting board
5. Blender
6. Freezer-safe shallow container
7. Fork
8. Serving bowls or glasses

FAQ

Q: Do I need an ice cream maker for this recipe?

A: No way, you dont need an ice cream maker at all. Just follow the steps and stir it a few times while freezing.

Q: Can I use frozen peaches instead of fresh ones?

A: Yup, you can use frozen peaches, but be sure to thaw and drain them first so your sorbet isnt too watery.

Q: How long should the sorbet freeze?

A: It usually takes about 4 to 6 hours in the freezer to get the right texture. Just give it a stir every hour or so.

Q: What if I dont have fresh lemon juice?

A: If you dont have lemons, bottled lemon juice will work in a pinch, but fresh juice really makes the flavor pop.

Q: Can I store the sorbet for later?

A: Yes, you can store leftovers in an airtight container in the freezer for about a week or so. Make sure you give it a stir before serving.

The Best Peach Sorbet Without Ice Cream Maker · Chef Not Required… Recipe Substitutions and Variations

If you can’t get ripe peaches, try using nectarines. They give a similar flavor but might be a tad different in texture.
You can swap the granulated sugar with honey or maple syrup. Just keep in mind these are sweeter so you might need less.
Instead of water, a light peach nectar or even a mild fruit juice can be used to add a little extra flavor.
If you’re low on fresh lemon juice, a splash of lime juice can do the trick. It still gives that tangy zip, just a bit different.
Instead of regular salt, a pinch of sea salt or kosher salt works great, too.

Pro Tips

1. Make sure you pick super ripe peaches because if they’re not ripe enough, the flavor just doesn’t pop like it should, and your sorbet might taste kinda bland.

2. Let your syrup cool completely before mixing it with the peach puree, otherwise you might accidentally cook the fruit and end up with a weird texture.

3. Freeze your sorbet in a shallow container so it chills evenly; thicker containers can create ice spots that mess up the smooth, creamy vibe.

4. Don’t skip the stirring step while freezing; it might feel like a hassle but breaking up those ice crystals is key to a perfect, scoopable sorbet.

The Best Peach Sorbet Without Ice Cream Maker · Chef Not Required… Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

103

kcal

Equipment: 1. Small saucepan
2. Measuring cups and spoons
3. Stove
4. Knife and cutting board
5. Blender
6. Freezer-safe shallow container
7. Fork
8. Serving bowls or glasses

Ingredients

4 cups ripe peaches, peeled and sliced (about 4 to 5 large peaches)
1 cup granulated sugar
1/2 cup water
1/4 cup fresh lemon juice (from roughly 1 or 2 lemons)
A pinch of salt

Directions

First, combine the water, sugar, and a pinch of salt in a small saucepan. Heat it on medium and stir until the sugar dissolves completely.
Let the sugar mixture come to a light boil and then simmer for about 2 minutes. Then, remove it from heat so it can cool down.
Meanwhile, peel, pit, and slice the peaches into chunks. If you are using frozen ones, let them thaw a bit.
Puree the peach slices together with the lemon juice in a blender until smooth. If you like a little texture, you can leave some small chunks.
Mix the cooled syrup into the peach puree well so every bit gets combined.
Pour the mix into a container that is safe for the freezer. Make sure it is a shallow container so the sorbet freezes evenly.
Freeze the mixture for about 45 minutes to an hour; then take it out and stir it vigorously with a fork.
Return it to the freezer and repeat stirring every 30 minutes for 2 to 3 hours until the sorbet is thick and slushy.
When the sorbet is at a scoopable consistency, let it sit at room temperature for a few minutes before serving.
Scoop the peach sorbet into bowls or glasses and enjoy your refreshing, dairy free dessert!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.