Easy Peach Sorbet (No Ice Cream Maker, No Syrup)
It’s the middle of an Aussie summer the kind where the pavement sizzles and fans work overtime. And right then? Peaches hit their peak. Sweet, juicy, golden. Honestly, they don’t need much. That’s why this peach sorbet is so good: just fruit, sugar, lemon, and your freezer.
No syrup. No ice cream machine. Just real technique, the right ratio, and patience.
Table of Contents
Ingredients
Here’s all you need to make this no-churn peach sorbet:
- Fresh peaches – 800 grams, peeled and sliced (about 1.75 pounds). You can also use frozen peaches—just thaw them first.
- Caster sugar – 200 grams or 1 cup. It dissolves easily and helps with texture.
- Lemon juice – 1 tablespoon. Adds brightness and balances the sweetness.
How to Make Sorbet Without an Ice Cream Maker
Making sorbet is more than just freezing fruit. It’s about nailing the texture, balancing the flavors, and knowing how to work without fancy tools. Here’s how to do it step by step—like we’re making it side by side in your kitchen.
1. Prep the Peaches
- Using fresh peaches? Start by blanching. Score a small “X” on the bottom of each peach, drop them into boiling water for 20 seconds, then immediately transfer to ice water. The skins should peel off effortlessly. This step keeps your final sorbet smooth—nobody wants chewy skin bits.
- Pit and slice the peeled peaches into even chunks. Uniform pieces help the blender do its job without leaving behind stray fibers or lumps.
- Using frozen peaches? You’re good to go. Just let them thaw first. They blend more easily when softened, and you’ll get a smoother result without adding liquid.
2. Blend It Smooth
- Add the prepared peaches and caster sugar to a blender or food processor. Caster sugar dissolves quickly and evenly, which is important for texture.
- Stick to a 4:1 ratio of fruit to sugar—800 grams of peaches to 200 grams of sugar. This is non-negotiable. Too much sugar and it won’t freeze; too little and it turns into a rock-hard ice block.
- Blend on high until the mixture is completely smooth—no chunks, no pulp. Scrape down the sides to make sure everything is fully incorporated. The consistency should be thick but pourable.
3. Brighten It Up
- Add 1 tablespoon of lemon juice. This does two things: sharpens the peach flavor and cuts through the sweetness.
- Taste it. Don’t skip this. Depending on how ripe or sweet your peaches are, you might want to add a bit more lemon juice for balance. Trust your palate here—it’s your best kitchen tool.
4. Freeze Like You Mean It
- Pour the blended mixture into a shallow, wide container—metal loaf pans or baking trays work best because they speed up the freezing process.
- Place in the freezer, and here’s where it gets crucial: stir every 30 minutes for the first 2 hours. Use a fork or whisk to mix it up, breaking any ice crystals that start forming. This mimics what an ice cream maker does.
- After about 4 to 6 hours, the sorbet should be fully frozen and scoopable. Let it sit at room temperature for 5–10 minutes before serving. That little bit of softening time? It makes all the difference.
Tips for Making This No Churn Peach Sorbet
Peach Prep Tips
- Blanch and peel for best texture—skin adds bitterness and grit.
- Slice close to the pit to avoid waste (and bruised knuckles).
Sugar-to-Fruit Ratio
- Stick to the 4:1 ratio. That’s 800 g fruit to 200 g sugar.
- Too little sugar = ice brick. Too much = sweet slush.
Avoid Canned Peaches
- Texture and flavor suffer. You’re aiming for clean, vibrant peach taste.
Learn the Why
- Sorbet’s magic comes from sugar’s effect on freezing point and texture.
Can I Use Peach Sorbet in Other Recipes?
Yes, and here’s a favorite:
Frozen Peach Bellini
- Scoop of peach sorbet
- Splash of prosecco or sparkling wine
- Stir and serve. It chills the drink and adds flavor. Zero effort, maximum impression.
More Peach Sorbet and Fruit Dessert Ideas
Looking to explore more peach-based frozen dessert ideas or fresh fruit treats? Here are some excellent no-churn recipes and summer favorites to try next:
- Grilled Peaches with Vanilla Ice Cream – A rich, warm twist on a peach-based frozen dessert. Perfect contrast between hot caramelized fruit and cold ice cream.
- Caramelized Grilled Summer Peaches – One of the best summer peach desserts, especially if you’re after something flavorful without an ice cream maker.
- Fruit Pizza Recipe – Great for parties or quick weeknight sweets. A fun spin on fresh fruit dessert ideas with toppings that pair beautifully with peach sorbet.
- Strawberry Dole Whip – For another refreshing, easy no-churn fruit sorbet alternative, this one’s a summer classic that blends real fruit and smooth texture.
- Summer Berry Jello Lasagna – A colorful layered treat that delivers on flavor and presentation. Think of it as a playful option in the frozen berry and fruit desserts category.
Peach Sorbet (No-Churn, No Sugar Syrup)
A refreshing, no-fuss peach sorbet made with ripe peaches, a touch of sugar, and lemon juice—no syrup, no ice cream maker required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: Australian
- Diet: Vegan
Ingredients
- 800 grams fresh peaches, peeled and sliced (or thawed frozen peaches)
- 200 grams (1 cup) caster sugar
- 1 tablespoon lemon juice
Instructions
- If using fresh peaches, blanch them: score an “X” at the base, boil for 20 seconds, then transfer to ice water. Peel, pit, and slice.
- Place peaches and sugar in a blender or food processor. Blend until completely smooth and thick.
- Add lemon juice and blend again. Taste and adjust lemon as needed.
- Pour into a shallow, wide container (like a metal loaf pan). Freeze.
- Stir every 30 minutes for the first 2 hours with a fork or whisk to break up ice crystals.
- After 4–6 hours, it’s scoopable. Let soften 5–10 minutes before serving.
Notes
Stick to the 4:1 fruit-to-sugar ratio. Use only ripe peaches. Avoid canned peaches for best texture and flavor. Store in an airtight container for up to one month.
Nutrition
- Serving Size: 1 scoop
- Calories: 120
- Sugar: 20g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: peach sorbet, no churn sorbet, summer dessert, frozen peach recipe
Benefits of Homemade Peach Sorbet
| Benefit | Why It Matters |
| No added syrups | Cleaner flavor, fewer processed ingredients |
| No ice cream maker needed | Accessible for every home kitchen |
| Uses real fruit | Packed with vitamins, fiber, and natural sweetness |
| Customizable sweetness | You control the sugar level—adjust to taste |
| Dairy-free and vegan | Great for lactose intolerant, vegan, and paleo-friendly diets |
| Freezes well | Make ahead and enjoy all week |
Reader Comments and Questions
Can I use honey or monk fruit instead of sugar?
Yes, but use caution. Honey adds moisture and can mess with the texture. Monk fruit is better—but start small, blend, and taste. You might need to adjust freezing time.
How do I store it?
Freeze in an airtight container. It’ll keep for up to a month. Want it scoopable? Let it sit out 5–10 minutes before serving.
Can I swap out the peaches?
Totally. Nectarines, plums, even apricots work great—just keep the sugar ratio and tweak the lemon juice to taste.
Best container for freezing?
Metal loaf pans or wide, shallow containers. They freeze quickly and evenly. Plastic works, too—just stir it more often during the first couple hours.
About the Author
Lee-Ann is an Aussie recipe developer with a passion for sun-ripened fruit and zero-fuss desserts. She believes great flavor doesn’t need fancy tools—just good ingredients, solid technique, and a bit of freezer space.
Want more easy summer recipes? Check out Lee-Ann’s kitchen here →
Conclusion
You don’t need an ice cream maker or a culinary degree to make incredible sorbet. Just good peaches, the right ratio, and a bit of kitchen intuition. This no-churn peach sorbet is proof that keeping it simple often tastes the best.
So go on—grab some ripe fruit, blend it right, and freeze like a chef. Let it be your new go-to for hot afternoons, fancy cocktails, or just a no-guilt dessert that actually tastes like the fruit it came from.
Tried it? Got your own variation? Drop it in the comments and let’s swap ideas. This is the peach sorbet I want to eat.
Want more recipes like this? Visit my Pinterest page for fresh fruit desserts, sorbet ideas, and summer treats worth saving.