Cool off with this homemade Fresh Peach Sorbet easily made with just three ingredients. It’s dairy-free and refined sugar-free.
It’s full on summer here. I mean today the temperature reached 98 and that’s not counting the heat index! Summer JUST started and I am already over it. Finding ways to cool off is the goal now. Like staying in my AC house…OR this easy to make homemade fresh peach sorbet.
When I say easy, I mean THREE ingredients in a blender and then freeze the peachy goodness. Simple. Delicious. I love this recipe because I get to use the local Georgia peaches I froze last summer. I used the last of them in this recipe – no worries! It’s peach season again and I’ll stock up. Fresh peaches aren’t the only reason, there’s no dairy and I use raw honey so no refined sugar. This sweet dessert fits into my Paleo list of recipes for when I have a craving for frozen treats.
Speaking of summer, did you know that this week is all about summer desserts for a group of us food bloggers? It’s the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
What Ingredients are in a Sorbet?
It doesn’t get much easier than this recipe for peach sorbet – 3 ingredients. You need fruit, in this case, peaches that have been sliced and frozen. I used almond milk to keep it dairy free, but you can use any milk product you like. I think oat milk would be wonderful in this recipe. Also needed is some form of a sweetener. I used raw, unfiltered honey but you can use pure maple syrup (to keep it vegan), or a liquid sugar substitute. Simple ingredients that when blended together give you a delicious treat.
How to Make Peach Sorbet?
If you don’t have fresh peaches to slice and freeze, you can use 4 cups of frozen sliced peaches from the grocery store. I have made it with the pre-frozen fruit many times. Add the peaches into your blender with the almond milk, and honey. Blend till smooth. I’ll be honest, I enjoy a few small chunks of peaches in my sorbet, but it’s not your thing, keep blending till smooth.
Spoon into a freezer container with lid and freeze for about 4 hours or until it’s firmer.
If you love easy frozen desserts like this, try my 2 Ingredient Mango Sherbet! It’s a favorite around the house.
Homemade Fresh Peach Sorbet
- 4 cups frozen peach slices
- 2 tablespoons raw, unfiltered honey
- 1/4 cup unsweetened almond milk
- Add frozen peaches, honey, and almond milk into blender. Blend until smooth. You may need to add a bit more almond milk to help the peaches blend well.
- Spoon peach sorbet into a freezer container with lid and freeze for at least 4 hours before serving.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- CopyCat Disney Dole Whip from Big Bear’s Wife
- Tropical Icebox Cake from A Kitchen Hoor’s Adventures
- Birthday Cake Ice Cream from Simply Inspired Meals
- Fresh Peach Sorbet from Blogghetti
- Key Lime Pie Milkshakes from Love and Confections
- Lemon Corn Panna Cotta from Pastry Chef Online
- Blueberry Pie from A Day in the Life on the Farm
Sweet Summertime Cakes and Cupcakes:
- Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
- Sour Cream Pound Cake from Savory Experiments
- Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
- Slab Strawberry Shortcake from Cheese Curd In Paradise
- Berry Lavender Cupcakes from The Spiffy Cookie
- Mini Tropical Fruit Upside Down Cakes from For the Love of Food
- Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings
No Bake Treats:
- Orange Creamsicle Fruit Dip from Sweet Beginnings
- Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
- No Bake Birthday Cake Bites from It’s Shanaka
- Southern Peach Cobbler from Back To My Southern Roots
- Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
- Blackberry Dumplings from Palatable Pastime
- S’mores Creme Brulee from Jolene’s Recipe Journal
- Mini Cherry Pies from Our Sutton Place
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