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.




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