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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.
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.
Freeze leftovers.
Recipe courtesy of Leslie W. Mahan, Wake Forest, a member of Wake Electric
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Submit your recipe for possible publication in Carolina Country magazine.
With lemon icing
with pressed flowers
