Peach Lassi Sorbet with Crushed Blackberries

The splash of vodka we add to this sorbet recipe is the key to a smooth frozen treat. The alcohol helps prevent big ice crystals from forming, making the sorbet easier to scoop out of the loaf pan. Just don’t add more than a couple of Tbsp. - too much alcohol will cause the sorbet to melt faster.

4 medium peaches, peeled, chopped, frozen (about 4 cups)
½ cup plain whole milk Greek yogurt
2 Tbsp. vodka
¼ tsp. kosher salt
¼ cup + 2 Tbsp. pure honey
6 oz fresh blackberries, halved
2 tsp. lemon juice, freshly squeezed

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.

Scoop sorbet into bowls and top with macerated blackberries.

Makes 4 servings.

Do Ahead:  Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.