New This Month

White Peach Sherbet


Adding a touch of lavender, peppermint, or bush basil brings an herbal freshness to this sherbet that's a celebration of the end of summer peach harvest.

  • Yield: Makes about 2 quarts

Source: Martha Stewart Living, August 2006


  • 2 1/2 pounds ripe white peaches, peeled
  • Juice of 1 lemon (2 to 3 tablespoons)
  • 1/2 to 1 cup sugar
  • 2 sprigs fresh lavender, peppermint, or bush basil (optional)
  • 1 tablespoon vodka
  • 1 cup heavy cream


  1. Coarsely chop peaches, and place them in a large bowl. Crush with your hands or a potato masher until only very small pieces remain. Stir in lemon juice, sugar, and herbs if desired. Cover, and refrigerate, stirring occasionally, 1 hour. Stir in vodka, then the cream. Discard herbs.

  2. Freeze peach mixture in an ice cream maker according to manufacturer's instructions until thick but not frozen solid. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let stand at room temperature 10 minutes before serving.

Cook's Notes

If the peaches are very sweet, use the lesser amount of sugar.

Reviews Add a comment

  • Enrica
    3 OCT, 2008
    I think you have a good idea here. I have tried ice cream recipes in which I substitute half and half for cream and I find that I prefer the texture and flavor of half and half. It's easier to taste the fresh ingredients, too. :)
  • otabenga
    19 SEP, 2008
    Loved the combined flavors of lavender, peach, and lemon here. I changed it up a bit in that I scalded the cream with two lavender sprigs, let come to room temp then combined it with the crushed peaches and sugar in the fridge. I also used orange liqueur instead of vodka and also added the zest of 1 lemon. Made a delicious, tart dessert. Next time I might use whole milk or half and half instead of cream because the cream is so rich (i.e. fatty) that it left a residue on my spoon!