White peach sorbet

White peach sorbet

By
From
How to Cook Desserts
Serves
6-8
Photographer
Peter Cassidy

This sorbet is extremely quick and easy to make, especially if you are using the high quality peach purées available through specialist shops and online. Of course, you could also make your own using perfectly ripe white peaches, available for a very short season, or the more common golden peaches.

Ingredients

Quantity Ingredient
300g granulated sugar
300ml water
45g liquid glucose
500g white peach puree, (Funkin Pro or Boiron)
1 lemon

Method

  1. Put the sugar, water and liquid glucose into a saucepan and heat until the sugar has dissolved, stirring occasionally. Bring to the boil and simmer until the syrup registers 108°C on a sugar thermometer; i.e. the short thread stage – when a small piece will form a thread that extends to 5–7mm between the fingers.
  2. Immediately pour in the white peach purée, stir and allow the mixture to cool slightly. Juice the lemon and add enough lemon juice to taste, starting with 1 tbsp.
  3. Once completely cool, churn the sorbet in an ice-cream machine and then spoon it into a container and freeze until firm.
  4. Transfer the peach sorbet from the freezer to the fridge 20–30 minutes before scooping and serving.

A note on using fresh peaches...

  • You will need about 8 very ripe medium peaches to make the 500g purée needed for this recipe. Skin, halve and stone the peaches, then purée in a blender until smooth and sweeten to taste with caster sugar. Push the purée through a sieve to make it really smooth.
Tags:
leiths
desserts
baking
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