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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!
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Peach Sorbet (Image from Bon Appetit) |
Peach Sorbet
Yields 4 to 6 servings
(Original recipe is from Bon Appetit Magazine)
Ingredients:
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
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Ingredients thoroughly blended |
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Mixture spread evenly in metal loaf pan |
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Parchment paper placed on sorbet before freezing |
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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