Try José Pizzaro’s Rosemary Peaches with Vanilla-and-Orange Sherbet

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.

Try José Pizzaro’s Rosemary Peaches with Vanilla-and-Orange Sherbet

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