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Sorbet Aux Peches

French.Palate's picture
Ingredients
  Ripe peaches 1 Pound, skinned and stoned (500 Gram)
  Ripe apricots 2 , skinned and stoned
  Caster sugar 6 Ounce (175 Gram)
  Lemon 1⁄2 , juiced
  Cold water 6 Tablespoon
  Peach slice 4 (To Decorate)
Directions

Work the fruit in an electric blender or rub through a sieve until smooth.
Put the sugar, lemon juice and water in a pan and heat, stirring, until dissolved.
Bring to the boil and simmer for 2 minutes.
Cool, then stir into the puree.
Turn into a freezerproof container and freeze for about 1 hour, until small ice crystals have formed around the edge.
Whisk thoroughly, then return to the container and freeze for at least 6 to 8 hours.
Transfer to the refrigerator about 1 hour before serving, to soften slightly.
Spoon into serving dishes and top with peach slices.
Serve with boudoir biscuits.

Recipe Summary

Cuisine: 
French
Course: 
Beverage
Method: 
Chilling
Ingredient: 
Peach

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