I’m not into canning or preserving, at least not in the traditional sense. I’m a freezer kinda girl. If I can somehow preserve something by freezing it, done deal! Which may be one reason I’m obsessed with ice cream. I mean, besides the fact that it tastes completely delicious, it’s also a great way to ‘preserve’ egg yolks, cream, chocolate, fruit, etc… Right?!?!
So, what do you do when a friend brings you a HUGE bag of peaches from her grandma’s backyard?? Besides gets lightly teary eyed at the bounty of gorgeous organic fruit sitting in front of you. Why, you make peach ice cream, obviously. Wait, except I just did that just a few weeks ago. Come on brain, think think think. Freezer jams, BBQ sauce, pie filling, just straight up freezing fresh chunks??? And then suddenly, my mouth got a hankering for sherbet. It’s basically just fruit, sugar and milk. No custard base, no cooking. Easy! So I made us a huge batch of peach sherbet, all in an effort to help preserves those peaches and to keep summer alive just a little bit longer!
Even though the actual sherbet doesn’t require cooking, you do need to poach the fresh peaches to remove the skins. Or, you can use a knife and peel off the skins, without cooking them. Really, it’s your choice. I chose to poach the peaches because, well, I just did. No real fancy reason why. A little secret: if you don’t have fresh peaches, or they’re out of season, you have 2 options: 1. use frozen peaches, just thaw them. 2. use peaches from a can, just drain the can. If you’re into canning, you might even have some ‘fresh’ peaches you canned during peach season, use those, it’s a perfect use for them!