Peach Sherbet – a creamy, delicious, velvety smooth fresh peach dessert – made with only two ingredients right in your blender!
Two ingredients … that’s it … and no need for an ice cream maker – seriously! This super simple Peach Sherbet is made in a blender. Serve immediately as soft-serve or freeze for an ice cream like consistency. It’s as smooth as velvet and tastes like peach cobbler. It’s dreamy and creamy and unbelievably delicious. The key to making it spectacular is using super ripe, juicy, fresh fragrant peaches.
Sherbert, Sherbet or Sorbet?I’m familiar with the terms sherbert and sorbet, but I never knew there was also sherbet. After researching the subject I found most agree sherbert and sherbet are the same thing, thus the terms are interchangeable. Sherbet is just an alternate spelling of sherbert. But I also found other definitions and descriptions:Sherbert – a frozen dessert made of fruit juice and sugar, but also containing milk or gelatin.Sherbet – an American term for a frozen dessert like sorbet, but containing a small amount of milkfat, generally 1-3%. Anything more (above 3%) is considered ice cream (source).(Sounds like sherbert to me!)Sorbet – refers to a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit puree, wine or liqueur), with little or no dairy. (source)Call it sherbert or sherbet – either way it’s still a wonderful fruity dessert, perfect on a hot summer day!
TIPS FOR PICKING THE BEST PEACHES:
- Select peaches that are firm with no shriveled skin;
- The peaches should be very fragrant;
- The fruit should be slightly soft when gently squeezed;
- Check for bruises and avoid damaged fruit;
- Color is a good indicator of great fruit, pick those with deep, rich hues;
- Large peaches have the most sugar, select medium to large peaches;
- Buy local if you can. These peaches have spent less time traveling and more time on the tree to ripen!
Don’t forget to PIN for later!
- 1 can Sweetened Condensed Milk
- 5 or 6 large medium ripe peaches, peeled, sliced and frozen
Peel fresh peaches over a parchment paper lined baking sheet to catch the juice. Slice the peaches and freeze (and any accumulated juice) in a single layer on the parchment lined baking sheet until frozen, about 4 hours.
- Add the peaches and sweetened condensed milk to a blender and puree until the peaches are the consistency of soft serve ice cream. This can be done in batches if needed.
- Serve immediately or freeze in an airtight container for an ice cream consistency.
(recipe adapted from Martha Stewart)
This recipe is only as good as the peaches used to make it. With only two ingredients, the peach flavor will be best with super ripe, juicy peaches. If using store-bought frozen peaches, be sure they have good flavor for best results.