Quick Peach Sherbet
The flavor of this sherbet leans heavily upon the quality of your peaches — best beginning at the end of May if grown in North Carolina. The low amount of sugar makes this treat a good pick as compared to traditional ice cream. We left the skins on for extra nutrition and texture, but you could peel your peaches for a smoother sherbet.
- 4 medium-sized peaches, pitted, unpeeled, coarsely chopped
- 3 tablespoons granulated sugar
- ½ cup sour cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- Fresh mint for garnish
Freeze chopped peaches on baking sheet for a few hours or until hard.
Whisk sugar, sour cream, lemon juice and vanilla in a bowl.
Transfer peaches to food processor. Pulse until they resemble snow.
Add sour cream mixture and whirl until smooth.
Serve topped with fresh mint.