Peach frozen yogurt – another dessert you didn’t know you needed. Or you did but didn’t want to go through the trouble of purchasing an ice-cream maker to make it. Whatever your reason, I’m here to help.
I promised I would keep the recipes super simple for summer and as soon as I typed that sentence I realised that I have a name for this “keep things simple” series. In typical me fashion, summer is nearing its end and I no longer need said name. Rain check and DIBS for next year?
This peach frozen yogurt was born from this current season of grief I’m going through. It’s a wave. When I’m up, I get excited and buy peaches. When I’m down, they get mouldy. So to prevent eating around the mould, I decided to cut them beforehand and freeze them for later. Later as in when I’m up on the wave again and can make a cake or a slushy version of this tea.
Long story short, I was short some ice-cream because I ate it all so I decided not to wait for an “up”. I opened up yogurt which I meant to use for soup, dug up some herbs and made some fro-yo with the peaches (and maybe a nectarine? I forget). It was the easiest treat in the quickest time. I didn’t feel the usual emotional weight I’ve been feeling while cooking and it came together before I realised I didn’t want to do this anymore. How’s that for dark recipe development?
‘Tis something I can grin about later.
“What’s this feeling?” I asked a friend the first day it started to snow. “There’s a hollow cold pressure in my stomach. Not like pregnancy. Not like something is growing. Like something’s being pulled away.”
“That,” she said, “is sadness.”
Peach frozen yogurt
Free yourself from the clues of a recipe to add whatever flavours you desire. This can also be made with nectarines or apricots. If you want more peach and less yogurt, do that. If you want the opposite, no judgement from me. Don’t peel the peaches. It’s not worth your time.
- 3 peaches, cut into cubes
- 1/3 cup sugar
- 1 cup Greek yogurt
- 2 tbsp lovage or fennel
- 2 tbsp edible rosewater
- 1 tbsp poppy seeds
- A pinch of salt
Freeze the cut-up peaches on a baking sheet. Place a 9 x 5 metal loaf baking pan in the freezer along.
Place all the ingredients except the poppy seeds in a high-speed blender or food processor. Blend until completely smooth. Sprinkle the poppy seeds into the mix. Taste the mixture and add more sugar, if required.
Pout the peach yogurt mixture into the loaf pan and let it chill for 3 hours, or until frozen.
Scoop the fro-yo into a bowl and enjoy.