Friday, August 9, 2019

Peach Sorbet

Georgia is known as the ‘Peach State’, but that doesn’t mean it’s the only place to get amazing peaches. According to the SouthCarolina Dept. of Agriculture, S.C. actually ‘averages more than three times the amount (in pounds) of peaches harvested in Georgia in a typical season.’ In addition, peaches from South Carolina are mighty delicious – sweet, juicy – you get the idea.
South Carolina Freestone Peaches
This year’s crop has been abundant, so peaches have become part of our daily diet. I’ve even had to freeze a bunch for future use.
The recipe below is one perfect way to use frozen peaches – and they’re great in smoothies, too!

Peach Sorbet (Image from Bon Appetit)
Peach Sorbet
Yields 4 to 6 servings
(Original recipe is from Bon Appetit Magazine)

4 medium peaches, peeled, chopped, frozen (about 4 cups)
½ cup plain whole-milk Greek yogurt
2 Tbsp. vodka (Note: The vodka helps prevent ice crystals from forming, and, no, you can’t taste the vodka!)
¼ tsp. kosher salt
¼ cup honey

All ingredients ready to blend
Place all ingredients in a food processor or blender. 
Ingredients thoroughly blended
Blend, scraping down the sides now and then with a spatula, until mixture is very smooth. 
Mixture spread evenly in metal loaf pan
Spread the mixture evenly in a metal loaf pan. (Sorbet will freeze better in a metal pan rather than a Pyrex one.) 
Parchment paper placed on sorbet before freezing
Press a piece of parchment paper directly on the surface. Place the pan in the freezer until sorbet is firm, about 6 hours.

Note: This can be made about 3 days in advance. But keep it frozen!

To serve: Thaw in refrigerator about 30 minutes before scooping.

It’s that simple.

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