Quick Peach Sherbet Recipe #379003
From the San Francisco Chronicle, posted for safe-keeping.
This can be made without an ice cream maker, and can be served right away. If you plan to make the sherbet ahead or have leftovers to freeze, the vodka helps keep it scoop-able when fully frozen.
Use fresh peaches when available. To freeze, cut peaches into chunks and freeze in a single layer on a cookie sheet. Preparation time does not include freezing time.
by RDcook444
20 min | 20 min prep
SERVES 5 , 2 1/2 cups
- 12 ounces peaches (in chunks or slices, frozen)
- 2 tablespoons plain yogurt
- 1/2 cup milk
- 2 tablespoons heavy cream (optional)
- 2-2 1/2 tablespoons agave syrup (to taste)
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 teaspoon fresh lime juice (to taste)
- 2 tablespoons vodka (optional)
- Place frozen peaches in a blender or food processor.
- Add milk, yogurt, cream, syrup, vanilla, salt, lime juice, and vodka.
- Pulse briefly until combined but still thick, with small chunks of peach remaining.
- Taste and balance flavors, adding more agave syrup, lime juice or salt if needed.
- Serve immediately.
- Note: Adding the optional cream will make the sherbet richer. Using no cream and low-fat milk and yogurt will result in a more icy texture.
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