Martha Stewart Monday: Peach & Buttermilk Sherbet

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


  1. 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 solids save solids and put it on your oatmeal the next morning.
  2. Create “buttermilk” by whisking vinegar with almond milk. Set aside for a couple minutes to curdle.
  3. Whisk together brown rice syrup, lemon juice, and salt, and pour into peach puree. Whisk in “buttermilk” and milk. Cover, and refrigerate 30 minutes.
  4. 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.

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