Peach sorbet

Peach sorbet

By
From
French Lessons
Makes
500 g
Prep
10 mins
Cooking time
2 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
400g peach flesh, finely chopped
80ml water
100g sugar
30g liquid glucose
1/2 tablespoon lemon juice

Method

  1. Put the chopped peaches in a heavy-based saucepan with the water, sugar and glucose. Heat gently until the sugar has completely dissolved. Increase the heat and bring to the boil, then simmer for 2 minutes. Remove from the heat and set aside to cool slightly.
  2. Blitz in batches in a blender or food processor to make a fine smooth purée. Add the lemon juice to taste then push the purée through a fine sieve. Use a rubber spatula or the back of a ladle to push and extract as much juice as possible. Set aside to cool completely.
  3. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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