White Peach Sherbet

White Peach Sherbet

Keeping with the subject of peaches, I decided to give this recipe a try for two reasons:  first, I have a new ice-cream maker and couldn’t wait to give it a whirl, and two, I have an abundance of peaches that are ripening too fast.  So here we go—-Peach Sherbet,  you can’t wish for a better summer dessert, as far as I am concerned.

Even though the recipe calls for white peaches, regular yellow peaches will do fine.  In fact, the peach flavor may even be a little more pronounced.  The amount of sugar required is given as a range, so taste your peaches to determine sweetness and use the amount of sugar that suits you best.  In my sherbet I used 3/4 cup sugar. The idea of putting fresh herbs in the mixture was intriguing to me.  I used basil.  However I did not note any taste of basil in the finished sherbet.  I would suggest that you muddle the herbs with a small amount of the sugar to release some of their oils before adding to the mixture.

You will notice that the recipe lists vodka as an ingredient.  You can omit this if you prefer.  In my version I used my peach liqueur.  The purpose of the alcohol is to keep the sherbet from freezing too solidly.  Lastly, note that  the liquid portion of the recipe is 1 cup of heavy cream, but you can use light cream, half and half, or milk, thereby reducing the fat content and calories.  This recipe leaves room to experiment so play around with it, have fun, and see what you come up with.  I’d love to hear about your ideas!

WHITE PEACH SHERBET:

These pretty peaches are about to lose their skins.

SERVES:   Makes about one quart

INGREDIENTS

  •  2 & 1/2 pounds ripe white peaches, peeled
  • juice of 1 lemon  (2-3 Tbs.)
  • 1/2 – 1 cup sugar  Adjust according to sweetness of peaches.
  • 2 sprigs herbs such as basil, lavender or mint
  • 1 Tablespoon Vodka or peach liqueur
  • 1 cup heavy cream ( or half and half, light cream or milk)

DIRECTIONS

1.  Coarsely chop peaches,  then mash with a potato masher.

2.  Stir in lemon juice, sugar and herbs.  Cover and refrigerate, stirring occasionally, for about 1 hour.

3.  Stir in vodka, then cream.  Discard herbs.

4.  Freeze in an ice cream maker, as manufacturer directs.  Transfer to a chilled container and freeze for about 2 hours or up to 2 weeks.

This was cool, creamy and delicious.

SOURCE:   Better Homes and Gardens, e-mail newsletter

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