Ingredients
4 cups ripe peaches, peeled and sliced
1 cup granulated sugar
2 tablespoons fresh lemon juice
Instructions
- In a large bowl, mix peaches, sugar, and lemon juice until evenly coated.
- Cover and refrigerate for at least 24 hours, or up to 48 hours, to allow flavors to develop.
- Blend the mixture until completely smooth, about 30 seconds.
- If using an ice cream maker: pour the mixture into the machine and churn until thick, about 25 minutes. Transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze for about 4 hours until scoopable.
- If not using an ice cream maker: pour the mixture into a shallow dish or loaf pan and freeze for 6–8 hours, stirring every 30 minutes during the first 2 hours for a smoother texture.
Notes
- Replace half the peaches with nectarines, apricots, or berries for variety.
- Swap sugar for honey, maple syrup, or agave for a refined-sugar-free version.
- Add a splash of coconut milk for extra creaminess.
- Mix in cinnamon, ginger, or fresh herbs like basil for a flavor twist.
- Let sorbet sit at room temperature for 5–10 minutes before scooping if too firm.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn or ice cream maker
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 36g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
