Seasonal Recipe: Roasted Peach Sherbert

This recipe, from our July 2016 newsletter, comes from Slow Food DC board member, Shelu Patel.Ingredients6-7 ripe peacheszest and juice from 1 lemon3/4 cup + handful of sugar1 cup heavy creamDirectionsPreheat oven to 400F.Quarter peaches and discard pits. Place peach quarters cut side up on a lined baking sheet. Sprinkle with a handful of sugar and roast for 30 minutes in the oven.When finished roasting you may remove the skin or leave it on, depending on your preference.Place roasted peaches, lemon juice, lemon zest, the rest of the sugar, and heavy cream into a blender. Puree until smooth.Place sherbet mixture in a container and chill in fridge for one hour or until completely cool.Churn the sherbet mixture in your desired ice cream maker.Freeze to set.Enjoy!Have a good seasonal recipe you'd like to share? Send it along to info@slowfooddc.org.