Peach Sorbet with Smashed Berries
The best way to eat a peak-summer peach is over the sink with the juices slowly run down one’s chin. My second favorite peach-eating strategy is this easy sorbet. It’s especially ideal for those situations when there are too many peaches ripening at once. I cut them into small pieces and freeze. With a stash of frozen peaches in the freezer, I am just minutes away from a peach smoothie, lassi or sorbet. For an even more brain healthy treat, top with Smashed Berries.
Homemade peach sorbet, no machine required
Making ice cream, sorbet and gelato from scratch can seem like a big deal, but this recipe couldn’t be easier. You won’t even need an ice cream machine. All you need are 4 ripe peaches, a few ingredients from your pantry and a small pour of vodka (to make it freeze just right.)
Ripe peaches are peeled, cut into small chunks, and placed in the freezer on a sheet pan in a single layer. Once the peach pieces are frozen solid, use a food processor to whizz them with yogurt, honey, salt and vodka. (A Vitamix works well here too; a less powerful blender won’t create the same creamy texture.)
The sorbet goes back into the freezer to set up. The freezer does the rest of the work. In just a few hours, the sorbet will be ready for scooping.
Smashed Berries
For the easiest topping: Smashed Berries. Lightly crush a cup of berries (I love a combination of blueberries and blackberries) with a fork.
Add a few spoonfuls of honey and a squeeze of lemon juice. The berries transform into a sauce as they sit at room temperature on the counter. Just before serving, fold in another cup of whole berries.
Yogurt: Whole milk or low-fat?
I choose whole milk plain (unsweetened) Greek yogurt to give the sorbet a rich texture similar to ice cream. Technically, this makes it a frozen yogurt rather than a sorbet. But because it is mostly just peaches, with only a small amount of yogurt, it has a lighter, icier texture of a sorbet.
Would it be better to use a low-fat or non-fat yogurt? It depends. In general, it is best to avoid foods high in saturated fat, but we also know that low-fat dairy products don’t do a good job facilitating the absorption of fat-soluble vitamins (A, D, E, and K.) In this recipe, I prefer the creamy texture of the whole milk yogurt. And, I want to absorb all the phytonutrients in those peaches and berries.
Make it dairy- and alcohol-free
Make a dairy-free version by swapping in cashew or almond yogurt for the whole milk yogurt. Or, use the cream from the top of a can of coconut milk. (Yes, that’s another source of saturated fat!)
For an alcohol-free version, omit the vodka. The sorbet will taste the same but will be more of an ice than a creamy sorbet, and you will want to let it soften a bit before scooping. It will still be delicious and peachy.
Prep Time | 10 minutes |
Passive Time | 6 hours |
Servings |
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- 4 large peaches very ripe, peeled, pit discarded, and cut into small chunks
- 1/2 cup plain (unsweetened) whole milk Greek yogurt
- 1/4 cup raw honey
- 1/4 teaspoon kosher or sea salt
- 2 tablespoons vodka
- 2 cups blackberries or a mix blackberries and blueberries
- 2 tablespoons raw honey
Ingredients
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- Place peeled, cut up peaches on a baking sheet lined with parchment paper. Place in the freezer until frozen solid, about 1 hour.
- Place frozen peaches in a food processor or powerful blender with the rest of the ingredients. Process or blend on high until very smooth. Scrape sorbet into a large loaf pan. Cover with plastic wrap and freeze for 6 or more hours.
- For the Smashed Berries, place half of the berries in a small bowl. Add honey and gently smash with a fork. Fold in the rest of the berries and let sit at room temperature for at least 30 minutes. Refrigerate until ready to serve.
- To serve, remove sorbet from the freezer and let it sit for a few few minutes at room temperature. Once it is soft enough to scoop, serve with the smashed berries drizzled on top.
- Leftover sorbet keeps in the freezer, tightly wrapped with plastic, for up to 5 days. Smashed berries will keep in the refrigerator for up to 5 days. Spoon some atop your morning oatmeal.
For best results, use very ripe, unblemished peaches.
To peel peaches easily, place them in a pot of boiling water for 1 minute. Remove with a slotted spoon and slip the peels off while holding under running water.
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