I like sorbet but I don't think I'd like peach. Mango is ok and elderflower is good too but classic lemon can't be beaten imo. The acidity is key.

I've never faced a glut of peaches but if I had one I think I'd do something with alcohol. Peaches in brandy, rum or similar. Or just poached.

I love sorbet -- good sorbet. IMO the best is Haagen-Dazs. My favorite is lemon, but I also like raspberry and mango.

I tried freezing drained yogurt in my maker but it ended up ice hard and the structure of the yogurt kind of broke down. The commercial frozen yogurt is created with specialized churning equipment, of course and a few other tricks. I am going to give it another try.

I watched Americas Test Kitchen do frozen yogurt and there are some nuances to it.

I put the sugar in the sorbet like that because I thought that the sugar crystals were going to do some kind of magic dance in there with the structure of the frozen crystals. And, all of the recipes called for it.

It was against my best judgment to add the sugar because I already knew that the peaches were very sweet.

I thought about diluting it with more peaches but decided not to use anymore of my peaches for this. The sorbet did freeze up with a texture, but I guess I just dont see the desire to have something that is primarily sweet.

That is the same token whereby I dont care for sweet tea or lemonade or soda.

I am just going to have the fruit just as it is. The intact flesh of the peach is part of the appeal of the fruit. The actual taste of the peach is subtle and eating the flesh is where that subtle flavor is.

Just thought that I would try it, but I am under whelmed. I will just enjoy the rest of them just as they came from the tree.

The peach and apple orchards were established here back in the last century and, along with the sweet white corn harvest are the agricultural highlights of the local farms/orchards. In season and local is the only time that I buy them.

I dont have a glut of peaches. I buy from the orchard and they are certainly not cheap! But, i do buy in half bushel boxes. We will enjoy them au natural and wont have them again until next season.

I think of Sorbet more as a palate cleanser

I would never make peach sorbet, but I did make passion fruit sorbet when I had a huge passion vine in Venice (CA). I would get 60 to 80 fruits a day, and so I bought a Juiceman juicer to extract the juice, and then I would make sorbet from the fresh juice.

To make this sorbet, I added a simple sugar syrup to the juice, which was extremely tart, and then I would put the mixture in a shallow rectangular container in the freezer and rake the semi-frozen mixture every half hour or so. When it was sufficiently frozen, I took it out and put it in a blender and then returned it to the freezer. I did not have an ice cream machine at that time, but this method worked well enough.

The sorbet I got from using this method was unlike anything I could buy - it had an incredible fragrance and was quite delightful. I've had somewhat similar passion fruit sorbet in Brazil, but never in USA, even though it is very easy to grow passion fruit here in the frost free zones.

The sorbet I made with the passion fruit I grew was definitely worth it and worth the cost of the Juiceman juicer.

You can use coconut milk instead of dairy milk. I've been using it to make vanilla ice cream this summer. Did a canteloupe ice cream recently, but used condensed milk in that one.

I made peach slurry for the freezer last week. I'm not much for sweet. Each quart worth of slurry got one tablespoon each of honey and maple powders. And a nice splash of lemon juice, several grinds of nutmeg, and a dash of cinnamon. I used some half and half in it along with the lemon juice to get the peaches blended well, but you could use coconut milk there.

You don't have to use any sweeteners at all if you don't like it sweet and the fruit is sweet enough on it's own. My peaches weren't quite so sweet, but I wanted the flavor profiles of the honey and maple over a sugar.