Servings: Makes 3 cups (5 to 6 servings)

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Chile Peach Sherbet


1/4 cup milk
1/4 cup water
1 Frieda’s Fresh Jalapeno Chile, stemmed, seeded, and finely chopped
1/4 cup granulated sugar
4 cups chopped ripe peaches
1 tablespoon lemon juice


In a small saucepan combine milk, water, and chopped jalapeno. Bring to boil and remove from heat. Stir in sugar; cover, and let stand 5 minutes. Strain out chile with a slotted spoon and pour liquid into food processor or blender. Add chopped peaches and blend until smooth. Transfer mixture to ice cream maker and process according to manufacturer’s directions. Makes 3 cups (5 to 6 servings) of sherbet.

Tip: You can make this sorbet without an ice cream maker. Freeze the fruit purée in a shallow metal pan until firm. Break up the frozen mixture with a fork.  Beat with an electric mixer until fluffy. Cover the mixture and freeze again until firm. Let stand 15 to 20 minutes to soften before serving