Roasted Peach Sherbet

This recipe comes from former Slow Food DC board member, Shelu Patel.

Ingredients

• 6-7 ripe peaches

• zest and juice from 1 lemon

• 3/4 cup + handful of sugar

• 1 cup heavy cream

Directions

Preheat 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.