Food & Cooking Recipes Dessert & Treats Recipes White Peach Sherbet 2.8 (44) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Yield: 2 quarts 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. Ingredients 2 ½ 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 Directions 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. 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. Rate it Print