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Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Peach Sherbet Recipe

Peach SherbetIf the peaches you find are hard and odorless, place them in a paper bag, seal it loosely, and let it sit on your counter for up to 48 hours, until the peaches are soft and fragrant. Makes about 1 quart (can be doubled for half-gallon machines)


1 pound fresh peaches, peeled, pitted, and cut into wedges
1 tablespoon lemon juice
1/4 teaspoon salt
2 1/2 cups whole milk
2/3 cup sugar


1. Place the peaches, lemon juice, and salt in a blender and blend until fairly smooth, scraping down the sides of the canister as necessary.

2. Warm 1 1/2 cups of the milk in a medium saucepan set over low heat. Stir in the sugar until dissolved. Pour into the blender with the peach puree; add the remaining 1 cup milk. Blend until smooth. Strain through a fine-mesh sieve into a medium bowl and refrigerate until cold, for about 4 hours, or overnight.

3. Whisk the mixture again and freeze in your ice cream machine according to the manufacturer’s instructions. Serve at once—or transfer to a large container, seal well, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

Nectarine Sherbet Substitute ripe nectarines for the peaches.

Customize it!

Add any of the following to the blender with the peach or nectarine puree: 2 tablespoons white crème de cacao, 2 tablespoons white crème de menthe, 2 tablespoons hazelnut syrup, 2 tablespoons Orgeat or almond syrup, 2 tablespoons peach schnapps, 2 tablespoons chopped fresh mint leaves, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 teaspoon maple flavoring, or 1 teaspoon rum extract.

Read more: Learn how to make frozen desserts for the summer, including ice cream, sorbet and more, in Discover the Many Delicious Types of Frozen Desserts.

Photo By Fotolia/johnsroad7

This Peach Sherbet Recipe was reprinted from The Ultimate Frozen Dessert Book by Bruce Weinstein and Mark Scarbrough, published by William Morrow, an imprint of HarperCollins Publishers, 2005.