Peach Sherbet

  • 4 ½ c. sliced, frozen peaches (5-7 peaches or 1 ½ lbs. peaches)
  • 1 (14 oz.) can sweetened condensed milk

If starting from fresh, peel your peaches over a parchment paper lined baking sheet to capture the juice. Slice the peaches and freeze (and any accumulated juice) in a single layer on the parchment lined baking sheet until frozen, about 4 hours. If you already have frozen peach slices, skip to the next step.

Add the peaches and sweetened condensed milk to a food processor and puree until the peaches are the consistency of soft serve ice cream. This can be done in batches if needed. Serve immediately or freeze in an airtight container (I like to place a sheet of wax paper over the top to keep ice crystals from forming) for an ice cream consistency. You can also pour the mixture into popsicle molds for a fruity hand-held treat.

  • Yields: About 5 cups
  • Preparation Time: 15 minutes, plus freezing time (more freezing time is needed if starting with fresh peaches)


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