No-Churn Peach Sorbet

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When peaches are in season, I can’t wait to make a big batch of this delightfully delicious peach sorbet. It’s a simple, no-churn recipe made with fresh peaches, honey, and a touch of lemon.

Keep a batch in your freezer, and you’ll be able to savor the amazing flavor of those late summer peaches well into fall.

Sorbet, ice cream, and Italian ice are the most refreshing ways to enjoy ripe summer fruit. Try my watermelon ice and grape sorbet too!

A white bowl with three scoops of peach sorbet and a container of the sorbet behind it.

Fruit-forward desserts like this one, or my pear tart or raspberry oatmeal bars, are a delicious way to enjoy dessert while still following the Mediterranean diet.

Why You’ll Love This Recipe

LOWER IN SUGAR – This homemade peach sorbet has far less sweetener than store-bought sorbet. I use honey instead of sugar for this sorbet because it complements the flavor of peaches nicely and provides some minerals and antioxidants.
NON-DAIRY – Unlike ice cream or frozen yogurt, sorbet is made with only fruit and sweetener, not milk or cream, so even those on a dairy-free diet can enjoy it.
FAST AND EASY – Aside from the freeze time, this sorbet takes just a few minutes to make in a food processor. No ice cream maker is required, although I’ve included instructions for making it with an ice cream maker in the Expert Tips section below.
SOFT AND SCOOPABLE – Unlike most homemade ice cream or sorbet, which can be freezer-hard or grainy, this recipe stays soft and creamy, so it’s easy to scoop right out of the freezer.

Recipe Ingredients

Here’s what you need to make homemade peach sorbet. Substitutions and variations are in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make peach sorbet.

Peaches. In the US, peaches are in season from May through early September. Personally, I think late summer peaches (August or early September) are the best peaches. Extra points if you buy them from a farm stand or a peach farmer. Use yellow or white peaches. Yellow peaches will give the sorbet a lovely orange-yellow color.

Honey. This enhances the sweetness of the sorbet, so you may need more or less depending on how sweet your peaches are. However, don’t eliminate it because it also keeps your sorbet soft and creamy.

Lemon. A little bit of fresh lemon juice and lemon zest helps balance the sweetness of the peaches.

Substitutions and Variations

Sorbet is dairy-free, but if you want some dairy and protein, you can easily turn this recipe into frozen yogurt by adding up to one cup of plain or vanilla Greek yogurt.
For a vegan option, swap organic sugar, agave nectar, or coconut sugar for the honey.
If you don’t like the taste of honey, use an equivalent amount of regular sugar instead. I don’t recommend a zero-calorie sweetener because the sorbet will freeze solid. Honey or sugar helps keep the sorbet soft and scoopable.
Try mixing in a handful of fresh raspberries or blueberries to the food processor at the very end. Pulse just a few times, so you have some chunks of berries mixed in with the smooth peach sorbet.
If you don’t have fresh peaches available, you can also use canned peaches packed in water for this recipe.

Step-By-Step Instructions

1. Prepare the peaches for peeling. Cut an X in the bottom (opposite the stem) end of each peach. Then, drop the peaches in a pot of boiling water for about 30-40 seconds, or just until you see the skin starting to lift off.

2. Peel and slice the peaches. Scoop the peaches out and place them in a bowl of ice water, then remove the skin from each peach with a paring knife or your fingers. Often, the skin will pull away easily. It’s OK to leave bits of peach skin attached, but try to remove most of it.

3. Pit the peaches. Cut the peaches in half, remove the pit, and cut the peaches into slices

4. Combine the ingredients. Add the peaches, honey, lemon juice, and lemon zest to a food processor and process for about 60 seconds, or until the mixture is a smooth liquid, scraping down the sides a few times.

5. Freeze the peach puree. Transfer the peaches and honey mixture to a gallon freezer bag and freeze until firm, at least four hours or overnight.

6. Puree again. Remove the frozen sorbet from the freezer and put it in the food processor again. I puree it a second time to make it light and airy.

7. Puree the sorbet for about 30-45 seconds, scraping down the sides as needed. If it’s not too soft, you can serve it immediately.

8. Freeze the sorbet. Transfer it to an airtight container (I use a glass loaf pan with a lid) and let it freezer for about three hours or until firm. You can keep it in the freezer for up to two months. NOTE: This sorbet is soft and smooth, even when it comes out of the freezer.

A glass loaf pan filled with peach sorbet, An ice cream scoop is resting on top with a scoop of the sorbet.

Expert Tips

When boiling the peaches to loosen their skin, be careful not to cook them because you’ll lose that fresh peach flavor. They only need 30-45 seconds in the boiling water, and then immediately transfer them to an ice bath to cool them.

I typically use one cup of honey (or sugar) to about four cups of pureed peaches in this sorbet recipe, but if your peaches are super sweet, you may need less sweetener. Add about ⅔ cup of the sweetener and taste the sorbet to see if it needs more. Be careful not to add less than ⅔ cup because you’ll run the risk of your sorbet freezing into a solid piece of ice. Honey or sugar prevents the fruit from freezing solid.

You don’t need an ice cream maker for this recipe, but if you prefer to use one, make sure you freeze it ahead of time. When you get to step 5, pour the peach puree into the frozen ice cream make container instead of the freezer bag. Turn on the machine and let it churn until it’s thick and creamy. This can take 15-60 minutes depending on your machine.

How to Enjoy Peach Sorbet

This peach sorbet is perfect as is, but try these serving suggestions too:

Make a warm raspberry sauce with frozen raspberries and a little bit of honey or sugar, and drizzle it over the sorbet.
Add a scoop of peach sorbet to a wine glass and pour prosecco over it for a prosecco float. Garnish it with a peach slice.
Add a scoop of this sorbet to a slice of lemon olive oil cake.

Recipe FAQs

Why is my sorbet icy and frozen solid?

To achieve a smooth, soft, easily scoopable sorbet, you’ll need about 20-30% sugar or honey in the recipe. Sugar lowers the freezing point of frozen desserts and acts like antifreeze. If you use less sweetener or if you use a zero-calorie sweetener, your sorbet will freeze into a block of ice. It’s still tasty, but it will resemble Italian ice when scooped.

How long can I keep this peach sorbet?

If you keep it in an airtight container, this sorbet will last for at least two months in the freezer.

Can you make peach sorbet with frozen peaches?

If you use frozen peaches, I recommend letting them thaw for about 10 minutes first, so it’s easier to puree them. Also, use sugar instead of honey because the honey will clump and be hard to distribute once it comes in contact with the frozen peaches.