Peach Sherbet



about 3 quarts

Recipe from

Oxmoor House


4 cups pureed peaches (about 10 large)
1 1/2 cups sugar
Pulp and juice of 2 medium lemons
Pulp and juice of 1 medium orange
1 quart water
1 egg white


Combine peaches, sugar, lemon pulp and juice, orange pulp and juice, and water in a large mixing bowl, stirring until sugar dissolves.

Pour mixture into freezer can of a 1-gallon hand - turned or electric freezer. Freeze according to manufacturer's instructions 15 minutes or until mixture thickens.

Beat egg white (at room temperature) until stiff peaks form; fold into peach mixture. Continue to freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into sherbet dishes, and serve immediately.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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