By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 7
50 cal · 510 min
Peach Sorbet
Recipe GLPRd43b4a78336dd9
A refreshing, naturally sweet frozen dessert made from canned peaches and their juice. This simple sorbet requires no ice cream maker—just freeze and blend. Optional banana adds extra creaminess and natural sweetness. Perfect for a light, fruity treat.
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Ingredients
2 15-ounce cans Canned sliced peaches in 100% juice
1 Banana, peeled (optional)
Directions
Open both cans of peaches and keep them unopened or place them upright in the freezer. Freeze for at least 8 hours or overnight until completely solid.
Remove the frozen peach cans from the freezer and let sit at room temperature for 2–3 minutes to loosen the contents.
Open both cans and carefully empty the frozen peaches and juice into a blender or food processor.
If using banana, add the peeled banana to the blender.
Blend until smooth and creamy, stopping to scrape down the sides as needed. The mixture will resemble soft-serve ice cream.
Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 30 minutes to 1 hour for a firmer consistency.
Comments
Peach sorbet is dead simple—just peaches and banana—and both are reliably stocked at every Charlotte chain year-round, though fresh peaches peak June through August locally. The real catch is time: 510 minutes is over 8 hours, almost all of it freezing, so this is a plan-ahead dessert, not a weeknight impulse. Cost per serving runs to about $1.50–$2.00 if you buy mid-season peaches at Food Lion or Harris Teeter, making it cheap; off-season imported fruit will push closer to $2.50. Reheats poorly (it's sorbet), so you need to serve it the same evening or let it thaw and refreeze, which degrades texture.
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