Food & Cooking Recipes Dessert & Treats Recipes Peach Sorbet 3.3 (228) 3 Reviews This frosty treat tastes like summer—and is very easy to make. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 5, 2023 Rate PRINT Share Jump to recipe No ice cream maker needed, this easy peach sorbet is made in a blender—and uses just four ingredients. Best of all, it tastes like summer in a bowl. Peach season is brief, and you want to enjoy summer's best fruit as much as you can. When you've had your fill of eating fresh peaches standing over the kitchen sink to catch the juices and you don’t want to turn the oven on for a peach cobbler, it's time to make this peach sorbet. All you need are six large ripe peaches, sugar, lemon juice, and a pinch of salt. You'll freeze the peach slices, then mix them with the other ingredients. Either enjoy the sorbet as a soft serve-like treat straightaway, or freeze until firm like sorbet. Martha's Peach Buckle Marcus Nilsson The Peaches This recipe calls for fresh peaches and is a great way to use up less perfect fruits when you buy a bushel of peaches from a farm stand—or are seduced by peaches on sale at the grocery store. You can use yellow or white peaches, though we prefer yellow because they give the sorbet a more vibrant color. Outside of peach season, you could use frozen peaches to make the sorbet. Simply skip the first step of prepping and freezing the peaches. We don't usually do that, saving this recipe for the summer and the sweet flavor of in-season peaches. If your peaches are very tart, use less lemon juice. If very sweet, use slightly more lemon juice. Cook Mode (Keep screen awake) Ingredients 6 large , ripe peaches ¾ cup sugar 1 teaspoon lemon juice Pinch of salt Directions Peel, slice, and freeze peaches: Peel and slice peaches, then freeze until firm. Mix sugar and water and blend with peaches: Stir sugar into 3/4 cup water and blend with frozen peaches, along with lemon juice and salt, until creamy and smooth. Serve or freeze: Eat immediately soft-serve-style, or transfer to a loaf pan lined with plastic wrap and freeze for up to 3 days. Storing Use the sorbet within three days of making. Be sure to cover the surface with plastic wrap before freezing. If you serve the peach sorbet as a soft serve, know that any leftovers you freeze will be firmer and have a sorbet-like texture. Other No-Churn Sorbet and Ice Cream Recipes to Try: Mango or Kiwi Fruit Cones Raspberry Sorbet Grape Sorbet No-Churn Coconut Ice Cream Vegan Banana Ice Cream Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.