Peach Sorbet (no-churn)
A delightful peach sorbet recipe that doesn't require an ice cream maker and requires only 4 basic ingredients: frozen peaches, sugar, lemon juice, and a pinch of salt. For an added zing, you could also toss in some zesty lemon zest.
Ingredients
- 1.75 lb (800g) frozen peaches
- 1 cup (200g) granulated sugar
- 1-2 Tablespoons (15-30ml) lemon juice
- pinch salt
- pinch lemon zest *optional
Instructions
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Rinse the frozen fruit under cold water first for 10-15 seconds to remove any excess ice crystals on the peaches, makes them easy to peel if the skins are still on, and helps soften them slightly for easy blending. Slice the peaches to make them easier for blending.
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Start by adding rinsed and peeled frozen peach slices together with sugar, lemon juice, and a pinch of salt and optional zest to a blender.
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Blend on high or on a "smoothie" setting for about 90 seconds or until a smooth mixture appears with no lumps. Taste the mixture, adding any additional lemon juice if needed.
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When the mixture is velvety smooth, transfer it to an airtight container and slide it into your freezer. Patience is key here. Sorbet tastes best once it firms up. Before you can scoop it out, leave the sorbet in the freezer for 4 hours or overnight.
Recipe Notes
Note about fresh fruit:
Due to the variability in fresh produce, taste your fruit first to determine how sweet or sour they naturally are. If the fruit is especially sweet, you may have to add a little more citrus juice to balance the sweetness. If the fruit is especially tart, you may not want to add as much citrus juice. This is highly dependent on your personal taste preferences in the end.
Storing homemade sorbet
Simply keep this sorbet in an airtight container in the freezer for up to two weeks for best results. After that, ice crystals can form on the surface. While still edible, the texture isn't as great over time.