White Peach Sherbet

white peach sherbet
Photo: Dana Gallagher
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.


  • 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


  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.

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