CookEat Recipe
Peach Sorbet
Ripe peach sorbet with lemon, strained for a smooth texture.
Method
Steps
Step 1
Gather the ingredients: 400 g very ripe melting-flesh peaches, weighed whole with their stones; 250 g caster sugar; 500 ml water; Juice of 1 lemon.
Step 2
Wash the peaches, cut them open and discard their stones without cracking them or using the kernels. Put the sugar and water in a saucepan and boil uncovered for 10 minutes. Strain and cool the syrup promptly.
Step 3
Pass the peach flesh through a fine sieve, removing tough skin and fibres. Squeeze the lemon into the purée. Mix with the cooled syrup, then pass the entire mixture through a very fine sieve once more.
Step 4
Chill the covered mixture at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes; work in batches if the mixture exceeds the machine’s capacity. Transfer to a covered freezer container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and return the rest to the freezer without letting it melt.
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