Peach Lassi Sorbet With Crushed Blackberries Recipes
PEACH LASSI SORBET WITH CRUSHED BLACKBERRIES
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Provided by Andy Baraghani
Categories Bon Appétit Dessert Summer Frozen Dessert Freeze/Chill Peach Yogurt Vodka Blackberry Honey Quick & Easy
Yield 4 servings
Number Of Ingredients 7
Steps:
- Process peaches, yogurt, vodka, salt, and 1/4 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.
- 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.
- Scoop sorbet into bowls and top with macerated blackberries.
- Do Ahead
- Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.
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- 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.
- 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.
- Do Ahead: Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.
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