Peach Sherbet
alt.food.low-fat/Heather S. (2000)
Serves 6

A treat I look forward to when our Ontario peaches come in season. (Of course, nothing beats a plain juicy fresh peach, just as it is!)

2 lbs ripe peaches
1 1/4 cup superfine sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1 1/2 cup buttermilk

Working over a bowl to catch the juice, peel and quarter peaches.

In a food processor, puree peaches and juice until smooth. Stir in sugar, lemon juice, and buttermilk.

Pour into shallow metal bowl or freezer tray and freeze until the top is mostly frozen, 30 - 60 minutes. Stir until mixture is the consistency of slush.

Freeze until firm, 2-3 hours.

Beat with a mixer until creamy. Freeze for 1 hour.

Serve immediately or transfer to an airtight freezer container and store in the freezer for up to 1 week. If frozen solid, soften in the refrigerator before serving, about 30 minutes.