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
½
2
¼
¼
6
2
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.
How would you rate Peach Sorbet With Crushed Blackberries?
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Reviews (17)
Back to TopIs there a way to make this without alcohol?
Sarah J
Oakland, CA
8/12/2021
Already rated this recipe once with 5 stars. Just wanted to make an additional comment that keeps the rating at 5 stars: Made it with fresh picked strawberries and increased the vodka to 1/2 cup. Still excellent as ever! Sharing this recipe with EVERYONE! As a side note after reading some of the comments. Use RIPE fresh fruit if you want the best taste!
Katta
Wilkes-Barre, PA
7/3/2021
I think an additional step is necessary to make a smoother consistency- suggest after blending all ingredients- strain the mixture thru a fine mesh strainer. .
TSin
Denver,CO
4/9/2021
This recipe is HEAVENLY! I've been sharing it with everyone! Notice I didn't say I was sharing the Sorbet! I used frozen Chambersburg peaches from this awesome place in Pennsylvania. I also used Peach Vodka and increased the amount to a little over 3 Tablespoons. If you let it soften in the refrigerator like the recipe calls for, it is perfection. It's going to taste even better when I make it over the summer!
Katta
Wilkes-Barre, PA
2/28/2021
A few things with this. After I read the notes about iciness I decided to churn this in a mixer for 20min and added a little more vodka in hopes of avoiding that issue. Mine still turned out quite dense and with some ice crystals, it's hard to totally avoid with sorbet but this didn't turn out great. The flavor was kind of lacking too. Maybe I needed riper fruit, but the honey really overpowered any fruit flavor. So use a very mild honey or maybe replace the honey with sugar to give the sorbet more body and fix the iciness too.
bigmood
New York
9/4/2020
I’m somewhat lactose intolerant, so I subbed out the yogurt for dairy-free yogurt and the texture was .... off. The flavor is great, but it’s icy and not scoop-able. If I try this recipe again, I’ll try adding more vodka to prevent it from freezing too much. And maybe I’ll get a little buzz 🤪
Anonymous
Chicago, IL
8/25/2020
This sorbet tastes great, but the texture came out totally wrong--it is very icy, not smooth at all. Should I have added more vodka?
Anonymous
New York
8/19/2020