Description
A refreshing and simple peach and lemon sorbet featuring juicy-sweet peach chunks, inspired by the iconic River Café style.
Ingredients
- 6 ripe but firm yellow peaches (about 500 grams), peeled and pitted
- 1 large lemon
- 200 grams superfine sugar
Instructions
- Step 1: Chop the peaches in roughly 1/3-inch pieces.
- Step 2: Finely grate the peel of the lemon over the peaches, then squeeze in the juice.
- Step 3: Stir in the sugar and leave for 30 minutes to draw out the syrupy peach juices.
- Step 4: Taste and adjust the lemon; it should be strong but not overpower the peach flavor.
- Step 5: Freeze in a shallow container, stirring every half hour or so until firm and scoopable, or churn in an ice cream machine.
- Step 6: Serve right away or cover and freeze, letting it soften for 10 minutes if frozen too hard.
Notes
To peel peaches easily, dunk them briefly in boiling water then cool in ice water. Nectarines or other ripe stone fruits can be substituted. Granulated sugar can be used as a substitute for superfine sugar.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: British
Nutrition
- Serving Size: 1/2 cup
- Calories: 135 kcal
- Sugar: 27 g
- Sodium: 5 mg
- Fat: 0.4 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 0 mg