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A refreshing, easy-to-make peach sorbet recipe requiring only three ingredients and no ice cream maker. Uses a 4:1 fruit-to-sugar ratio for creamy, scoopable texture.

Ingredients

Scale
  • 800 g peeled and sliced ripe yellow peaches (fresh or frozen)
  • 200 g caster sugar
  • 1 tbsp lemon juice (adjust to taste)

Instructions

  1. Slice each peach into eight wedges, cut across the seam to remove the stone, and peel each slice (trim skin if needed).
  2. Place peeled peach slices and caster sugar in a blender or food processor and blend until completely smooth, scraping down the sides as needed.
  3. Add lemon juice gradually, tasting and adjusting until you reach the desired brightness.
  4. Transfer the sorbet mixture to a freezer-safe container and freeze for 6–7 hours or until firm enough to scoop.

Notes

For peeling peaches, ripe ones usually peel easily when sliced; otherwise, trim stubborn skin with a sharp knife., Maintain a 4:1 fruit-to-sugar weight ratio for creamy, scoopable sorbet., Avoid canned peaches; fresh or frozen peaches yield best flavor and texture., You can substitute nectarines or mix peaches with apricots, raspberries, or mango for variations., Adding fresh herbs like basil or mint, or a touch of fresh ginger during blending adds flavor twists., Stir in 1-2 tablespoons of vodka or orange liqueur before freezing to keep sorbet scoopable directly from the freezer., Superfine or caster sugar recommended; be cautious with liquid sweeteners as they alter texture., To serve, let sorbet soften 5–10 minutes out of freezer or briefly pulse in food processor if too hard., Sorbet can be stored airtight in the freezer for 3–4 weeks with minor quality loss afterward., If sorbet melts, pulse in blender before refreezing to restore texture.

Nutrition

Find it online: https://sweetovenstories.com/the-best-peach-sorbet-without-ice-cream-maker/