If you have extra peaches (or somewhat disappointing peaches, or even store-bought frozen peaches), and if you love sorbet, then this is the recipe for you.
Peach Lassi Sorbet
From Bon Appetit
Yield: 4 servings
- 4 cups peaches, peeled, chopped, and frozen (about 4 medium peaches)
- 1/2 cup plain Greek yogurt
- 2 tablespoons vodka
- 1/4 teaspoon salt
- 1/4 cup honey
- Process all the ingredients in a food processor or blender until smooth. (I recommend using a food processor unless you have a powerful blender.)
- Pour peach mixture into a loaf pan or plastic container and press a sheet of parchment paper on top, pressing directly onto surface.
- Freeze until sorbet is firm, about 6 hours.
- Scoop into bowls to serve.
- Sorbet can be made 3 days ahead and stored in freezer. If necessary, thaw in refrigerator for up to 30 minutes before serving.
These are tasty and lemony, simple to make, and somewhat reminiscent of creme brulee. Also, they require no modifications to be gluten free!
Lemon Cup Custard
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 4-6 servings
- 2 1/4 cups milk
- Zest of 1 lemon
- 4 large eggs
- 1/2 cup sugar
- 1/4 teaspoon lemon extract (optional)
- Stir together milk and zest in a saucepan; bring to a boil.
- Remove from heat, cover, and let stand 30 minutes.
- Reheat slowly.
- Place rack in center of oven, and preheat to 325°F. Line roasting pan with 2 layers of paper towels. Place 4-6 custard or coffee cups in pan.
- Whisk together eggs and sugar until well blended.
- Whisk 1/4 cup hot milk slowly into egg mixture.
- Continue to whisk, and strain in remaining milk; skim foam from surface.
- Stir in lemon extract, if desired.
- Pour custard into cups.
- Put pan on oven rack, and fill pan with hot water halfway up side of cups.
- Bake for 40-45 minutes or until centers jiggle only slightly when tapped.
- Transfer cups to wire rack, and let cool to room temperature.
- Cover and chill 2 hours or up to 2 days.