Peach and rosewater sorbet

Peach and rosewater sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

In stark contrast to the powerful lime sorbet, peach and rosewater is an extremely delicate and fragrant sorbet. The colour comes from the peach skins and is a perfect pairing with the blackcurrant sorbet.

Ingredients

Quantity Ingredient
1kg peaches
250ml Glucose syrup
180ml Sugar syrup
2 tablespoons rosewater
50ml lemon juice

Method

  1. Wipe clean and dry the peaches. Cut into quarters, remove the stones then purée the peaches, with the skins on, in a blender.
  2. Push the peach juice through a sieve – this will yield approx 400 ml purée.
  3. Blend together the peach purée, glucose syrup, sugar syrup, rosewater and lemon juice then refrigerate for 6 hours or preferably overnight.
  4. Once chilled, churn in an ice-cream maker. Spoon the churned sorbet into a container or freeze until ready to serve, removing it from the freezer 20 minutes before serving so it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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