I have purchased peaches three times this year and more often than not they go bad before I eat them. Determined to not let this happen to the four beautiful peaches I bought at the farm stand on Sunday, I searched the Martha Stewart archives for something to do with them. This recipe both looked good and called for the exact number of peaches I had: Peach & Buttermilk Sherbet.
- 4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
- 3/4 cup sugar
- 1/4 cup brown rice syrup
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon coarse salt
- 1 1/2 cups almond milk
- 1 1/2 teaspoons apple cider vinegar
- 1 cup non-dairy creamer
- Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl;
discard solidssave solids and put it on your oatmeal the next morning.
- Create “buttermilk” by whisking vinegar with almond milk. Set aside for a couple minutes to curdle.
- Whisk together brown rice syrup, lemon juice, and salt, and pour into peach puree. Whisk in “buttermilk” and milk. Cover, and refrigerate 30 minutes.
- Freeze in an ice cream maker according to the manufacturer’s instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container.