Simple Peach Sherbet
July 19, 2020 • Desserts,
Happy National Ice Cream Day! A few weeks ago my sweetheart sent me a link to a NY Times recipe for making a simple peach sorbet using canned peaches. I thought that was genius. You freeze the whole can, which is already sweetened with heavy syrup, which also keeps the fruit from freezing too solid.
I added a cup of vanilla yogurt to mine to make a sherbet, and the result was heaven. Took me all of 5 minutes to make this, and it was the perfect refreshment on a hot summer day.
If you like the texture of soft serve ice cream, I urge you to eat a big bowl of this right after you make it (like the photo above) as it gets a lot more firm in the freezer. Alternatively, let it sit on the counter for a few minutes before serving it once you’ve frozen it. And for a real treat, top this with a Rosemary Simple Syrup.
- 1 16-ounce can slice peaches in heavy syrup
- 8 ounces vanilla yogurt
- Freeze the entire can of peaches overnight.
- Remove both the top and bottom of the can of peaches, then carefully run hot water around the sides of the can so that the peaches slip out onto a cutting board. Cut the frozen peaches into chunks and add them to the bowl of a food processor along with the yogurt. Pulse several times, pushing down the peaches on the side until you are able to let the food processor run. Process until smooth.
- Serve immediately for soft serve or cover and freeze.