Peach Sherbet

This homemade peach sherbet is just bursting with peach flavor. It is definitely on the top of my list of peach yumminess and very refreshing on a hot summers day. But sadly I am all out of the wonderful Texas Peaches I bought a week ago. Must–go–get–some–more… (You may omit the vodka in this recipe, but the amount per serving is so minimal. The small amount of vodka really helps the sherbet stay scoop-able, smooth, and non-icy in the freezer.)

  • 4 cups diced fresh, ripe, peaches (I left the peel on)
  • 1 1/2 cups plain kefir
  • 1/3 cup honey
  • 1/2 teaspoon orange extract
  • 2 Tablespoons vodka, optional

Place peaches in blender and process until a smooth puree.

Add in remaining ingredients, except the vodka, and process until just combined. (If your blender is small, you may have to do this is two separate batches.)

Pour mixture into ice cream machine and process according to manufacturers instructions, about 30 minutes — until ice cream gets to soft-serve consistency. If using the vodka, add during the last 10 minutes of processing.

Transfer to freezer safe container, cover, and place in freezer to ripen for at least 2 hours.

When ready to serve, remove from freezer 5 to 10 minutes before to soften slightly.

Makes 1 1/2-quarts.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. This sounds like just what I was looking for. But I do not have vodka. Wondered if it would work OK to try a clear rum instead?

    • Melissa, thanks for the comment. You indeed could use a rum instead of vodka. With the amount being so small it shouldn’t be an issue with changing the taste of the finished recipe.

  2. I heard that adding gelatin may help the texture of homemade ice cream

    • I’ve heard that as well. And I do use gelatin in some of my ice cream recipes, like the coconut-milk based ones. It’s just that the gelatin must be warmed and dissolved in some sort of liquid first before adding it to the whole ice cream mixture.

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