You will only need 5 ingredients and a blender to make this refreshing peach cherry sorbet. – no ice cream maker or fancy ingredients required!
Summer called and said it wants you to put this sorbet on standby in the freezer at all times!
Easy desserts are a must this time of year when it’s blistering hot in the kitchen and this peachy cherry version of sorbet just fits the bill.
Perfect for using up an abundance of summer fruit AND stocking your freezer with the good stuff. Win-win.
It’s just so perfectly refreshing, jammed with fruity flavors, and insanely smooth and creamy. It’s no wonder we’ve been on two bowls per night of this stuff the past few days.
We currently have two large containers of this sorbet in the freezer and I have my doubts it will last the week.
This Peach Cherry Sorbet features…
- Juicy fresh peaches and sweet cherries.
- Only 5 ingredients needed to make it and NO ice cream maker!
- No refined sugar and only 123 calories per scoop.
Making the Peach Cherry Sorbet
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Honey or agave nectar
- Lemon juice
- White rum
How to Prepare Fruit
You will need 3 medium peeled/diced peaches and about 3 cups worth of pitted cherries for this sorbet. Ideally, try to find fresh, in-season fruit for the best flavor!
Arrange the fruit in a single layer on a parchment paper-lined baking sheet and freeze 4 hours or until fruit is completely firm.
Alternatively, if you’re in a hurry, you can use pre-frozen peaches (about 3 cups worth) and cherries to speed this sorbet along.
Tips for Perfect Sorbet
- Use frozen fruit – as mentioned above, you want your fruit completely frozen prior to blending!
- Add alcohol to sorbet – we have found that adding 1 tablespoon of rum, tequila, or triple sec to this sorbet does wonders to the texture. The alcohol prevents the sorbet from freezing entirely which keeps it smooth and creamy. No worries if you don’t want any alcohol in it, feel free to skip it!
- Process sorbet in two batches – smaller batches are easier on your blender or food processor and helps it break down the fruit much better for a smoother sorbet.
- Freeze sorbet 2 hours for a firmer texture – if you like your sorbet soft serve-style, you can skip this step and enjoy it straight after blending.
To prevent melting, transfer sorbet to freezer immediately after blending. The sorbet will store well in the freezer up to 2 months.
The best part about this sorbet is you can adapt it to include a wide variety of fruits! Try fruits such as pineapple, mango, banana, raspberries, blueberries, or strawberries.
Amounts will stay the same – just shoot for roughly 6 cups of fruit.
Refreshingly fruity, bursting with sweet peach and cherry flavors, and just way too easy to knock back three scoops of. Don’t worry, this sorbet is a good problem to have.
Meet your new summer BFF!
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More frozen delights to try next!
- Mango Pineapple Sorbet
- Coconut Peanut Butter Ice Cream Sandwiches
- Espresso Peanut Butter Brownie Ice Cream Sandwiches
Peach Cherry Sorbet
- 3 medium peaches, peeled, pitted, and diced into 1-in cubes
- 3 cups fresh cherries, pitted and halved
- 1/4 cup honey or agave nectar
- 1 tablespoon lemon juice
- 1 tablespoon white rum, tequila, or gin
- Place peaches and cherries on a medium parchment paper lined baking sheet. Freeze fruit 4 hours until completely firm.
- Combine half of frozen fruit cubes, honey, lime juice, and alcohol in a food processor or high speed blender. Process or blend until completely smooth. Repeat blending step with remaining fruit, honey, lime juice, and alcohol.
- Serve sorbet immediately for a soft serve sorbet or transfer to a container and freeze 2 hours for a more firm texture. Enjoy!