Fresh Peach Sherbet is cool again thanks to Greek yogurt.
In this era of artisanal ice creams, sorbets and gelatos, where does unfancy sherbet fit in? It’s so uncool it might just get cool again. Sherbet is essentially a frozen dessert containing both dairy and fruit, sort of a combination of sorbet and ice cream. Sherbet is a cinch to make at home because it requires no cooking. It’s especially good when fresh fruits that pack the most flavor punch are ripe and ready.
We say start with a dynamite fresh peach sherbet and use thick Greek yogurt for a trendy, creamy version with great body. Ripe peaches are critical for the best fruit flavor. To start your peach puree you can easily remove the peach skin by dipping the fruit in a boiling water bath for about a minute. The skins will slip right off. Or, just peel the skin off with a paring knife. We tend to leave the skin on a couple of the peaches so that the sherbet is flecked with beautiful bits. Once peeled, just whizz up the peaches in a blender or food processor until smooth. Next, add a little yogurt, enough sugar for sweetness and a little lemon juice for tang.
The old-fashioned crank ice cream machine is a fun activity, but we get more regular, reliable use out of an electric machine with the frozen insert bowl. Enjoy the sherbet right out of the ice cream maker, but for a more refined presentation, transfer the sherbet to a plastic container with a lid and allow the sherbet to harden in the freezer at least a few hours. Make it ahead and it’s ready when you are. Now you can serve perfect scoops in little bowls for an impressive summer dinner party finale. For easy scooping soften slightly in the microwave on the defrost setting for about 3 minutes. Sprinkle each serving with toasted sliced almonds, add a few fresh raspberries or drizzle with raspberry puree. Often we just plunk the sherbet container right on the table for self-serve seconds. Pass a plate of Amaretti di Saronno or other crisp cookie. Chilled glasses of amaretto would be nice, too.
