4-ingredient homemade blueberry peach sorbet is the perfect healthy summer treat. This dairy-free frozen dessert takes less than 10 minutes to make in a food processor, and it’s vegan!
10-minute homemade blueberry peach sorbet
Trust me when I say this is the easiest sorbet recipe ever! It literally takes less than 10 minutes to make. You only need four ingredients, a food processor (or blender), and a spatula. I love that you don’t need an ice cream machine – because, seriously, who has one lying around their kitchen… no one!
Everyone is going to love this super simple and healthy blueberry peach sorbet. You need frozen blueberries, frozen peaches, sugar, and one lemon. It’s as simple as throwing all your ingredients into a food processor and blending.
This sweet, fat-free blueberry peach sorbet makes for the perfect summer frozen treat. Kids will love it, and it’s much healthier than ice cream. Plus, this recipe is 100% dairy-free and vegan!
Why you’ll love this easy recipe:
- You only need four ingredients.
- Sweetened with sugar or honey.
- No churn and made without an ice cream machine.
- Ready in under 10 minutes.
- Freeze for up to 1 week.
- Perfect for summer.
- Healthy frozen dessert.
- Gluten-free, dairy-free, and vegan.
- 100% fat-free!
- Try these insanely delicious no-bake frozen yogurt granola bars next!
This homemade no-churn blueberry peach sorbet calls for four healthy and simple ingredients. You’ll need frozen blueberries, peaches, sugar, and lemon. There is no milk or cream in this sorbet recipe! Here is a list of all the ingredients so you are prepared:
- Blueberries: First up, you’ll need frozen blueberries. You can buy fresh ones and freeze them yourself or buy pre-frozen blueberries in the freezer aisle of your local grocery store.
- Peaches: You’ll also need frozen peaches.
- Sugar: For sweetness, gran granulated (white) sugar.
- Lemon: This is optional, but I LOVE adding a dash of lemon juice to brighten up all the flavors.
Kitchen tools required
You only need a few kitchen utensils to make this frozen blueberry peach sorbet. You don’t need an ice cream machine! Here is a list:
- Food Processor
- Measuring Tools: 1/2 cup and 1 cup.
How to make blueberry peach sorbet
This blueberry peach sorbet takes under 10 minutes to make in a food processor or blender. It’s easy to make, vegan, and the most refreshing summer dessert. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, toss the frozen blueberries, peaches, and sugar together in a mixing bowl.
Next, dump that mixture into a food processor and pulse it a few times. Then, process continuously for 30 seconds. Once that is done, use a rubber spatula to scrape the bottoms and sides. It will look mealy still. Let the fruit and sugar sit together for 5 minutes.
Finally, add the lemon juice and process until thick and smooth. No sugar granules should be remaining.
Serve immediately as is or freeze for a few hours or overnight.
Tips for making homemade sorbet without an ice cream machine
- Don’t add water to your sorbet. Most recipes ask you to add water to your sorbet. I avoid this at all costs because water will make homemade sorbet hard and icy when you store it.
- Use a 4:1 fruit-to-sugar ratio. This ensures the PERFECT homemade healthy sorbet. A 4:1 ratio means 400 grams of frozen fruit and 100 grams of white sugar. Measuring cups with huge chunks of fruit can sometimes be off, so I like to use a food scale.
- Let the fruit and sugar sit for 5 minutes. It sounds unnecessary, but this step is so important! Allow your frozen fruit to sit with the sugar for 5 minutes after a few pulses in a food processor. This method draws the moisture out of the fruit and makes it easier to process without adding water.
- Use a food scale. Like tip #2, I always recommend investing in a good food scale, so your baked goods and homemade sorbet are perfect every time. This helps if you are doubling or tripling this recipe.
- Don’t use ice. If your sorbet is “too wet,” freeze it for 30 minutes before serving. DO NOT add ice – it will make the sorbet icy.
- Use honey instead of sugar. You can use honey instead of white sugar to make this homemade sorbet refined-sugar-free. However, I find the sorbet to be sweeter when using honey, so I recommend using 1/3 cup, not 1/2 cup.
Why this blueberry peach sorbet recipe is healthy:
This homemade blueberry peach sorbet is healthy for many reasons; here are a few:
- Only 4 Ingredients. This healthy recipe has no preservatives, fake flavors, or random ingredients. Homemade peach and blueberry sorbet calls for 4 simple ingredients.
- Less Sugar. This homemade peach blueberry sorbet calls for 1/2 cup of sugar, while most recipes on the internet call for at least 2/3 to 3/4 cups.
- Fewer Calories. This healthy and vegan blueberry peach sorbet recipe only has 144 calories! Store-bought sorbets have over 250+ calories per 2/3 cup serving.
- No fruit juice. Many sorbet recipes call for fruit juice which is packed with refined sugars. We only use frozen fruit!
Gelato vs. sorbet vs. sorbetto
Sorbet (also called sorbetto) is a dairy-free version of gelato. Unlike traditional gelato, sorbet is egg-free, milk-free, and dairy-free, which makes it a great frozen vegan treat. Likewise, sorbet (sorbetto) is typically healthier and lower in calories than gelato since it calls for simple ingredients like fresh fruit and sugar. Texture-wise, gelato is creamier and richer than sorbet (sorbetto).
Frequently Asked Questions
Can I use fresh blueberries and peaches?
You can certainly buy fresh blueberries and peaches, but you must freeze them before making this blueberry peach sorbet. If not, the sorbet will be almost like a smoothie, and you want to avoid adding ice, so the sorbet remains soft and smooth.
Can I use a blender, not a food processor?
For best results, use a food processor. That being said, you can easily make this blueberry peach sorbet in a blender too. I have tested it a few times and have noticed that the blending process takes longer and there are sometimes a few pieces of fruit left. However, the sorbet is still delicious!
What can I substitute the sugar with?
You can use honey instead of white sugar to make this homemade sorbet refined-sugar-free. However, I find the sorbet to be sweeter when using honey, so I recommend using 1/3 cup, not 1/2 cup.
Why is my homemade sorbet icy?
Your homemade sorbet is icy because you (1) added water, (2) added ice, or (3) used fresh (not frozen) fruit. It is essential to avoid using water in your homemade sorbet because when you re-freeze it to store, the extra moisture will crystalize. Ice will never fully blend into the sorbet, so you will be left with ice chunks. Fresh fruit will re-freeze and cause an icy texture.
How to make sorbet without an ice cream maker?
You can easily make sorbet without an ice cream maker. To do this, you’ll need a food processor and frozen fruit. Homemade sorbet takes less than 10 minutes to make without an ice cream maker.
Is this sorbet recipe vegan?
Yes! This blueberry peach sorbet is 100% vegan since we only use frozen fruit, sugar, and lemon juice.
Is sorbet gluten-free?
Yes, sorbet is gluten-free.
Can I double or triple the recipe?
You can easily double or triple this recipe. Simply follow the same instructions and make sure your food processor is big enough to hold all the ingredients. You may need to work in batches. TIP: ensure you are using the 4:1 fruit-to-sugar ratio!
What is sorbetto?
Sorbetto (also called sorbet) is dairy-free ice cream. There is no milk, no cream, and it is 100% vegan. Sorbetto is typically healthier than ice cream or gelato and calls for simple ingredients like fresh fruit and sugar. It is lower in fat and made with more wholesome ingredients.
Can I make it ahead of time?
Absolutely! You can freeze this blueberry peach sorbet in a parchment-lined sealed container for up to 1 week. For best results, allow it to sit at room temperature for about 15 to 20 minutes before scooping.
How to store leftovers:
Easily store extra sorbet in a parchment-lined sealed container for up to 1 week in your freezer. When you are ready to enjoy, allow the sorbet to sit at room temperature for about 15 to 20 minutes.
If you loved this recipe, try these next!
- Frozen Yogurt Granola Bars
- Mango Pineapple Smoothie
- Skinny Bacardi Pina Colada
- Air Fryer Pineapple
- Gluten Free Key Lime Pie
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Blueberry Peach Sorbet Recipe
- ¾ cup frozen blueberries, (about 100g)
- 2 cups frozen peaches, heaping cups (about 300g)
- ½ cup granulated sugar, (100g)
- Juice of 1/2 lemon, 1 tbsp or less
- In a mixing bowl, toss fruit and sugar together.
- Dump it into a food processor and pulse it a few times. Then, process continuously for 30 seconds.
- Use a rubber spatula to scrape the bottoms and sides. It will look kind of mealy still. Let the fruit and sugar sit together for 5 minutes.
- Add lemon juice and process until thick and smooth. No sugar granules should be remaining.
- Serve immediately as is or freeze for a few hours or overnight.
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