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Peach Sherbet Recipe

7/10/2013 2:33:00 PM

Tags: peach recipes, sherbet recipes, Bruce Weinstein, Mark Scarbrough

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)

Ingredients:

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

Instructions:

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.



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