Collecting July 4th inspirations? We give thumbs-up to Fresh Peach Sherbet.

Peach homemade ice cream is a staple among my “peach-iana” recipes—could make it in my sleep—but I’d never tried peach sherbet. In my file of summer “must-prepares” was a peach sherbet recipe (Better Homes & Gardens) that had 2011 marked on it, so I clearly had set it aside as a goal for this year. No problem there; the peaches in our orchard are still pouring in. I grabbed my latest installment and set out to stir up this temptingly cool dish.

In fact if you don’t want to make the effort to hand-churn or electric-churn homemade ice cream for July 4th and your conscience will allow you to sub this sherbet for that all-American freezer treat, I’d highly suggest you consider this frozen peach dessert—Fresh Peach Sherbet. It will make you forget the soaring temps outside and will chill you to your tippy-toes. Very non-guilt-inducing as well, since it can be made with sugar substitute and low-fat evaporated milk.

Just another way to wallow in those garden-fresh peaches. Here’s the how-to:

Peach Sherbet

1 envelope unflavored gelatin

1/2 to 3/4 cup sugar (or sugar substitute)

dash salt (or salt substitute)

1/2 cup water

2 cups fresh peach puree (mash or blend 3 to 4 cups of fresh peeled and sliced peaches to obtain 2 cups puree)

1 (13-ounce) can low-fat evaporated milk (1 2/3 cups)

2 egg whites

1/4 cup sugar (or sugar substitute)

In large saucepan combine gelatin, 1/2 to 3/4 sugar, and salt. Over medium heat stir in water and heat and stir until gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn mixture into a 9-inch-by-9-inch-by-2-inch square pan; cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form (tips curl over); gradually add 1/4 cup sugar. Beat until stiff peaks form (tips stand straight). Break frozen mixture into chunks; turn into chilled mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. If necessary let sherbet pan stand on counter for a few minutes before you serve to allow sherbet to become soft enough to dip up. Makes about 1/2 quarts.