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

scraping down the sides now and then with a spatula, until mixture is

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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