Why must the peaches be completely frozen before blending?

Completely frozen solid peach wedges are the most essential starting point for the most beautifully smooth and the most naturally creamy blended sorbet consistency. The ice crystals within fully frozen fruit break down during high-speed blending to create the most naturally aerated and the most smooth soft-serve texture without any added cream, any stabilizers, or any churning equipment. Insufficiently frozen or partially thawed peaches produce a liquid puree rather than the most properly thick and the most beautifully soft-serve consistency.

Can I make this without a high-speed blender?

A high-speed blender produces the most smooth and the most creamy result. A standard blender works but may require more patience, more gradual almond milk additions, and more frequent scraping of the sides. A food processor also works well — process in pulses and scrape frequently. The result may be slightly less smooth than a high-speed blender but will still be completely delicious.

How do I stop the sorbet from getting too icy in the freezer?

The most effective ice crystal prevention techniques are stirring the sorbet every hour during the first 3 hours of final freezing, using honey rather than granulated sugar as the sweetener (honey has anti-crystallization properties), and storing in the most airtight container possible with the least amount of air space. If the sorbet becomes too icy, re-blending in a food processor always restores the most smooth and the most creamy consistency.

Peach Sorbet Easy No Churn Honey Lemon Blender Recipe

Description

The most easy dairy-free no-churn Peach Sorbet made by washing and pitting 5 large ripe peaches slicing into 1-inch wedges arranging on parchment-lined baking sheet in single layer and freezing at least 6 hours or overnight until completely solid adding frozen wedges to blender with 3 tbsp honey 3 tbsp almond milk 1 1/4 tsp vanilla 1 tbsp lemon zest and pinch of sea salt blending high 2 to 3 minutes scraping sides until smooth soft-serve consistency transferring to airtight freezer container and freezing 4 hours until scoopable stirring every hour first 3 hours if possible softening 20 to 30 minutes before scooping. A completely perfect dairy-free no-churn blender peach sorbet recipe.

Ingredients

Scale

5 large Ripe Peaches pitted and sliced into 1-inch wedges

3 tbsp Raw Honey or maple syrup agave or simple syrup

3 tbsp Unsweetened Almond Milk or any milk

1 1/4 tsp Pure Vanilla Extract

1 tbsp Fresh Lemon Zest

1 pinch Sea Salt

Instructions

1. Pit ripe peaches. Slice into 1-inch wedges. No need to peel.

2. Arrange on parchment-lined sheet in single layer.

3. Freeze minimum 6 hours or overnight until completely solidly frozen.

4. Add frozen peach wedges, honey, almond milk, vanilla, lemon zest, and sea salt to blender.

5. Blend high 2 to 3 minutes scraping sides until smooth soft-serve consistency.

6. Transfer to airtight freezer-safe container.

7. Freeze 4 hours until scoopable. Stir every hour first 3 hours if possible.

8. Soften at room temperature 20 to 30 minutes before scooping. Serve in chilled bowls.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert, Frozen, Summer, Dairy Free
Method: Blending, Freezing
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 115
Sugar: 20g
Sodium: 35mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

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