By Andy Baraghani, Bon Appétit
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.
Yield: 4 servings
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.
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
Recipe Preparation
- 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.
- 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.
- Scoop sorbet into bowls and top with macerated blackberries.
Do Ahead: Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.
