Peach Sherbert

By pattie_d

Macerate crushed peaches with sugar, lemon juice, and your choice of fresh lavender, peppermint, or basil. A splash of vodka keeps the sherbet smooth and scoop able.

If the peaches are sweet use less sugar.

Ingredients

• 2 1/2 pounds ripe white peaches, peeled
• Juice of 1 lemon (2 to 3 tablespoons)
• 1/2 to 1 cup sugar
• 2 sprigs fresh lavender, peppermint, or bush basil (www.bonnydoonfarm.com; optional)
• 1 tablespoon vodka
• 1 cup heavy cream

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Coarsely chop peaches, and place them in a large bowl. Crush with your hands or a potato masher until only very small pieces remain. Stir in lemon juice, sugar, and herbs if desired. Cover, and refrigerate, stirring occasionally, 1 hour. Stir in vodka, then the cream. Discard herbs.

Freeze peach mixture in an ice cream maker according to manufacturer's instructions until thick but not frozen solid. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let stand at room temperature 10 minutes before serving.