|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)|
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
|Ingredients thoroughly blended|
|Mixture spread evenly in metal loaf pan|
|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.