Bestselling author Sarah Strohmeyer describes desserts as a “dollop of sweet love in an otherwise cold world.” Many would agree with this statement; still, it poses one very important question — does this truth apply to cold desserts like Spanish chef José Pizzaro’s rosemary peaches with vanilla and orange sherbet? To answer it for yourself, you might want to try this recipe. 
What Is Sherbet?
The earliest mention of sherbet is found in a 12-century Persian book, and it was, originally a drink — a syrup made from fruit, flower extract, or herbs. Today, sherbet is a frozen dessert made with pureed fruit, fruit juice, or even both. Sherbet shouldn’t be confused with sorbet, which is also made with frozen fruit juice or pureed fruit but without any dairy. Sherbet has the lowest dairy product amount when compared to ice cream (at least 10% butterfat) and gelato (between 4 and 8% butterfat). The percentage of butterfat in sherbet is only 1-2%. Here is what you need to make the sherbet for this dessert with peaches:
Sherbet Ingredients
- 2 cups of fresh orange juice
- 1 cup of caster sugar
- 1 and ¼ cup of double cream
- 1 tsp vanilla extract bean paste
- ½ cup whole milk
Caramelized Peaches Ingredients
- 2 tbsp unsalted butter
- 2tbsp caster sugar
- At least 2 tbsp clear honey
- 3 rosemary sprigs, leaves picked
- 6 ripe peaches, stoned and sliced into wedges
How to Prepare
Step 1: The sherbet should be prepared on the previous day. The orange juice is mixed with 75g of the sugar in a bowl and set aside. The cream is then poured into another bowl with the vanilla bean paste and the remaining sugar. After that, it should be whipped until holding shape. Next, the milk is stirred into the bowl with the juice, then this mixture is poured into the cream and mixed until smooth. It should stay in the fridge overnight. Step 2: On the following day, the mixture should be churned in an ice cream maker until it sets. After it is scooped into a tub, it should be frozen until ready to serve. Step 3: The next step is to melt the butter in a pan. The heat should be low. Sugar, honey, and rosemary are then added and cooked slowly until the sugar melts. Peaches should then be added. At medium-high heat, peaches should bubble until golden and caramelize. If you notice the syrup is crystallizing, you should add some more honey and a little water. Step 4: The caramelized peaches are served warm or at room temperature with a side of sherbet scoops.