A refreshing treat on a warm Summer Day – Lightened up with less sugar.
- 4 medium ripe peaches, pitted and chopped (2 3/4 cups)
- 1/4 cup filtered water
- 3/4 cups pure cane sugar, organic
- 1/4 cup honey (can also use brown rice syrup)
- 1 cup buttermilk
- 2 cups greek yogurt, full fat or 2%
- 1/8 teaspoon sea salt
- 1 teaspoon lemon juice
Add water to a 1 quart pot – halfway filled.
Bring to a boil.
Cut an “X” in the bottom of the peach. Drop into the boiling water and cover.
Check after 2 – 3 minutes, when the skin loosens, remove to a clean plate.
When cool enough to handle, gently peel and discard the skin.
Cut the peach in half, remove the pit. Coarsely chop, set aside.
To a 9 inch skillet add: chopped peaches, water, sugar and honey. Bring to a boil, then reduce to a simmer.
Cook gently until the sugar has just dissolved, while stirring, about 3 minutes.
Remove from stovetop and cool slightly.
Place the mixture into a 4 cup food processor and pulse until a coarse purée. I like some texture in the frozen yogurt. Cool.
In a large bowl add: peach purée, buttermilk, greek yogurt, sea salt and lemon juice.
Stir well with a wire whisk. Cover and refrigerate until cold, at least 2 hours, or overnight.
Process the yogurt in your ice cream machine.
Garnishes: Crunchy Granola, Fresh Thinly Sliced Peaches, Fresh Mint Sprigs.
Note: This is a a tart-sweet recipe which I feel is well balanced – add 1/4 cup more sugar if you like a sweeter frozen yogurt.
See BLOG for more photos and instructions.
Make 3 pints.