Continuing with my love of peaches, here is a recipe I created years ago. I call this a sherbet because, unlike a sorbet, it has dairy in it, but it is just as light as a sorbet, so little guilt is involved. I use the best tasting peaches I can find because that is where the true peach flavor comes from. I add buttermilk for an unexpected tang and use white and brown sugars for a deep, sweet flavor. Fresh lemon juice and spices take this sherbet to a whole new level of frozen goodness. Lastly, I like to add just a bit of liqueur, like peach schnapps, to keep the sherbert from freezing rock hard. With the buttermilk and flavorings, one bite will have your taste buds playing tricks with you. That's right. The taste is ever so reminiscent of that all-American peach dessert, the cobbler. Maybe I should call it Peach Cobbler Sherbet? The extra beauty of this recipe-- no oven required on a hot summer day. Get peachy with it!
Peach Buttermilk Sherbet
makes 2 quarts
2 pounds fresh ripe peaches, peeled, pitted, and sliced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 cups buttermilk
1 Tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
pinch of freshly grated nutmeg
pinch of kosher salt
1 Tablespoon peach schnapps
In the bowl of a food processor, add all of the ingredients and purée until smooth. Using a rubber spatula, scrape down the sides of the bowl and check for any chunks of peach. Purée again until completely smooth. Strain the mixture through a fine-mesh sieve set over a large bowl, pressing on the solids. Cover the strained mixture with plastic wrap and refrigerate until completely chilled, preferably overnight. Once chilled, place half the mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions. Transfer the sherbet to a freezer-safe container and freeze until firm. Repeat with the remaining peach mixture, making sure the ice cream bowl is frozen before using. Enjoy!
Source: The Galley Gourmet