Peach Lassi Sorbet With Crushed Blackberries Recipes

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PEACH LASSI SORBET WITH CRUSHED BLACKBERRIES



Peach Lassi Sorbet with Crushed Blackberries image

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

4 medium peaches, peeled, chopped, frozen (about 4 cups)
1/2 cup plain whole-milk Greek yogurt
2 Tbsp. vodka
1/4 tsp. kosher salt
1/4 cup plus 2 Tbsp. honey
6 oz. fresh blackberries, halved
2 tsp. fresh lemon juice

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.

PEACH LASSI



Peach Lassi image

Provided by Food Network

Categories     beverage

Time 5m

Yield 2 servings

Number Of Ingredients 6

1 cup ice
1 cup plain yogurt
1 tablespoon chopped pistachios
1 tablespoon sugar
1/4 teaspoon ground cardamom
4 canned peach halves

Steps:

  • Place the ice, yogurt, pistachios, sugar, cardamom and peaches into a blender and puree until smooth. Serve immediately.

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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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