Name: Peach Sorbet with Crushed Blackberries
Yield: 4 servings
Ingredients: 4 medium peaches, chopped, or 4 cups frozen sliced peaches; ½ cup plain whole-milk Greek yogurt; 2 Tbsp. vodka; ¼ tsp. kosher salt; ¼ cup plus 2 Tbsp. honey; 6 oz. fresh blackberries, halved; 2 tsp. fresh lemon juice

Peach Sorbet with Crushed Blackberries recipe

Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

The splash of vodka we add to this fruity sorbet recipe is the key to a smooth frozen treat: The alcohol helps prevent big ice crystals from forming, making the sorbet easier to scoop out of the loaf pan. Just don’t add more than a couple of tablespoons—too much alcohol will cause the sorbet to melt faster. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.

Recipe information

Yield
4 servings

Ingredients

4 medium peaches, chopped, or 4 cups frozen sliced peaches

½ cup plain whole-milk Greek yogurt

2 Tbsp. vodka

¼ tsp. kosher salt

¼ cup plus 2 Tbsp. honey

6 oz. fresh blackberries, halved

2 tsp. fresh lemon juice

Preparation

Step 1
Process peaches, yogurt, vodka, salt, and ¼ cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
Step 2
A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
Step 3
Scoop sorbet into bowls and top with macerated blackberries.
Step 4
Do Ahead: Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.