from my orchid kitchen

Here in Portugal, the term sherbet is quite unknown, especially because we have the habit of calling "ice cream" to all frozen creams that we serve along with desserts, or in a cone/bowl shaped in traditional balls.

Differences between sherbet, sorbet, and ice cream

• Sorbet - doesn't contain any type of dairy, just being composed of fruit and sugar (or another sweetener), and sometimes water is also added.
• Sherbet - consists of a dairy product (usually milk or cream) with little fat (between 1% and 2%), fruit, and may also have egg whites and gelatin. It is similar to sorbet but creamier.
• Ice cream - always has some fatty dairy content (except vegan ice cream, which has other ingredients) of at least 4% and sugar, to which are added other elements such as chocolate, caramel, varied fruits, cookies, pieces of cake, etc.

 

The ingredients

Only 2 ingredients are needed to make this fresh dessert:

• Peaches - can be replaced by other fruits, such as strawberries, mango, raspberries, apricots, pineapples, etc. as long as they are ripe, not only because they are sweeter (and therefore less condensed milk is needed) but also because of their creamier pulp.
• Condensed milk - I usually use the variety with low-fat content, but normal condensed milk can be used. The amount to add will depend on the natural sweetness of the fruit and also on each one's liking. I haven't had the opportunity to try it with condensed coconut milk yet, but I think it works too.

How to make

• Start by peeling and removing the stone from the peaches.
• The peaches are cut into thin slices, spread and separated on a baking tray lined with parchment paper (so the fruit doesn't stick to the tray), like that the freezing process is quick and it's equally quick to crush and with less effort for the machine used to make it.
• The resulting sherbet is not very firm, so it is advisable to return it to the freezer in a icebox until it is time to serve.
• If (like me) you make this recipe using an ice cream machine, there's no need to pre-freeze the peach because the machine will do so.
• In this case then, just crush the peeled and pitted peach and add the condensed milk. I preferred not to crush it very finely, so small pieces of fruit are still visible in the sherbet balls.
• After churning in the machine, the texture will be similar to the process without a machine (maybe a little more solid) so it is also recommended that you also return it to the freezer until serving.

Peach sherbet recipe

Ingredients

6 medium peaches
100 gr to 200 gr of low-fat condensed milk

1. Peel the peaches, cut in half and remove the stone.
2. Cut each half of peach into thin slices (the thinner the better).
3. Place the slices spread on a tray lined with parchment paper, without overlapping too much, and place to the freezer.
4. Allow to freeze, and after 3 or 4 hours remove from the cold.
5. Place the peach in a processor, food processor, or blender (with ice crushing mode, otherwise there can be damage) and pour 100gr of condensed milk over it.
6. Crush everything until you get a chilled puree.
7. Taste, and if necessary, add more condensed milk.
8. Pour the mixture into an icebox.
9. Store in the freezer, and remove 10 minutes before serving as any other ice cream.

(in the ice cream machine)

1. Peel the peaches, cut in half and remove the stone.
2. Place the fruit in a processor, food processor, or blender and grind well.
3. Mix the 100 g of condensed milk into the peach puree, and mix well.
4. Taste, and if necessary, add more condensed milk.
5. Assemble the ice cream maker, according to the model used.
6. Turn the machine on, and gradually pour the mixture into the bowl.
7. When the mixture appears the texture of soft ice cream, remove the content and place it into an ice box.
8. Store in the freezer, and remove 10 minutes before serving as any other ice cream.

Adapted from "Peach sherbet"