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
Ingredients
- 5 medium-size peaches, pitted and diced
- 2 tablespoons honey
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 1-2 teaspoons lemon zest
Instructions
- 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!
Notes
- Can I just use frozen peaches instead of fresh?
Oh yum! This is just gorgeous! And I also just bought an obnoxious amount of fresh peaches at the farmers market this weekend and need to put them to use! It’s a sign! :)
Ah bummer about the ice cream shop in Oakland..it’s always sad to see a good business close. Your peach sorbet looks soooo perfect! So full of juicy peachy deliciousness, and I love that it’s such a simple recipe to prepare. Now I’m wanting to high tail it to the Farmer’s Market and pick up some peaches!
I can taste this ice cream through the screen!! So good. Peach ice cream may just be the most refreshing flavor, so I can only imagine how good homemade kind tastes.
Hi Sarah! Wow! Sounds fairly easy and sure looks good. Now I’m craving sorbet. :)
This is an amazing recipe. I have just put it in the freezer so I haven’t had the finished product yet – but I did taste it after blending and it is so delicious. Thanks for sharing!
Swooning so hard right now. I adore peach anything around this time of the year, and I’m loving the fact that this doesn’t need an ice cream maker or anything because my kitchen can’t handle the clutter of anymore gadgets :lol: And it’s always so sad when one of you’re favourite shops closes, but at least you can make an equally delicious homemade version!
First of just wanted to say that I have never commented but have been reading your blog for a couple of years now! :)
This sorbet is exactly what I was looking for! I have a gazillion peaches in my fridge sitting and rotting, I’ll be doing this tomorrow! Thank you :)
Hi Svetlana! Thank you so much for commenting. I’m grateful to have you as a reader! :)
I hope you love the sorbet!
I’ve been wanting to make this one for a couple of months so it was pretty easy to knock out! :)
Such a delicious way to highlight and enjoy the season’s freshest fruit, Sarah! I can’t get enough peaches right now, so this would be a quick and easy treat to whip up! Thank you my dear!
I love this Sarah- I’m so over getting excited for a recipe then seeing ‘ice cream maker’ needed. My neighbour here brings over peaches so I think this needs to happen!
Thanks Sarah! :)
Made it yesterday in my Vitamix with fresh peaches from Ontario…eating it right now…sooooo good and refreshing!!
Yay! Glad to hear you like it, Isabelle! Thank you! :)
Thank you for a post from someone that actually made the recipe! Its encouraging to get “real” feedback!
just invested in a vitamix so glad i can make this sorbet in it and my peaches from our own peach tree are just about ready…will post when done
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I’ve made this twice in the last four days! It it delicious! So refreshing and light! Do you think it would work with other fruit such as strawberries?
I’m so happy to hear you like it, Jaci! I do think it would work with strawberries. The texture might be slightly less creamy but it should still taste good! :)
I made this yesterday and it’s absolutely delicious!! One question, though. After being in my freezer overnight (at 0 degrees) it’s super hard. Almost impossible to scoop. I have a ton more peaches and want to make more and was wondering if you have any tips for keeping it softer. Thanks!
Hi Arden! I usually leave it out for about 10 minutes to soften before I attempt to scoop it. Otherwise you would have to add more ingredients which would take away from the simplicity of the recipe. I hope that helps!
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I just took it out of the freezer for a taste and it was too hard to get a scoop in. I’m letting it thaw a little, will break it apart & maybe put in individual containers. Any idea on what I should do differently next time to make it scoopable?
Did it scoop easier after it defrosted for a little bit? It might have been too cold.
Hi Helene! So happy to have you reading all the way from Norway. :)
Yes, any plant-based milk will work fine! Coconut milk will make it even creamier, albeit with a slight coconut flavor. I hope you enjoy it!
Hi! This sounds so incredible! However, I am allergic to all nuts… please let me know of a nut free sub for the almond milk or coconut milk
Thanks-
You could try soy milk, pea milk, oat milk or rice milk! :)
Hi Silky! Yes, I think that would work fine!
Awesome! Thanks so much for your swift reply!
This was awesome!
I’m so happy you liked it! Thank you!
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I made this, using kefir instead of buttermilk. It was absolutely amazing! So fresh and tasted of summer.
Hey! Can I use coconut cream (not coconut milk), instead of almond milk? Thanks! :)
Can I freeze the finished sorbet overnight? Also, does this recipe work with any other fruits e.g raspberries?
Yes, you can freeze it overnight! You will just have to let it defrost for a bit, until it’s soft enough to scoop.
Do you suggest peeling the peaches or leaving the skin on?
I leave the skin on but you are welcome to peel them if you think the little bits might bother you.
mmm! delisho, sayhsx v ika tgan ujkjmik
Very very good! The zest of lemon really makes a difference!
Thanks Katerina!
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I made the recipe using strawberries. It is so easy and tastes so good. Here are some tips that I found helpful.
#1 You can save time by buying frozen fruit. This recipe called for peaches but I used strawberries.
#2 You can use any type of plant based milk in this recipe. I made two batches – one with rice milk and one with almond milk. Both versions taste great.
#3 Maple syrup can be used instead of honey. I didn’t have honey but maple syrup worked well.
#4 I added one teaspoon of vanilla extract. It really enhance the flavors.
Thanks for sharing this excellent recipe. :-)
Thank you so much for sharing the awesome tips, Pam!
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This is so yummy! I made this using cashew milk.
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This looks yummy. Before i saw it, i ran across a non dairy sorbet with plums and blueberries. It is at Simply Bites.
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I was just wondering why freeze the peaches before blending just to freeze it again…can I skip the first step and only freeze it after all the ingredients have been combined?
I have tried it that way and the sorbet is too hard to scoop. Blending the peaches frozen allows you to manage the amount of liquid that goes into the recipe. If you use too much milk it will result in a fruity ice cube. So yes, it is essential to freeze the peaches first! :)
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