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.
Ingredients
- 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
Directions
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Freeze chopped peaches on baking sheet for a few hours or until hard.
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Whisk sugar, sour cream, lemon juice and vanilla in a bowl.
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Transfer peaches to food processor. Pulse until they resemble snow.
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Add sour cream mixture and whirl until smooth.
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Serve topped with fresh mint.
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Freeze leftovers.
Recipe courtesy of
Recipe courtesy of Leslie W. Mahan, Wake Forest, a member of Wake ElectricShare this recipe
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Comments (2)
Ellie |
May 25, 2022 |
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Wilma |
July 01, 2022 |
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