Name: Peach Sorbet
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 200 g caster sugar; 15 null white peaches (ripe); 60 ml lemon juice; 100 ml water

Instructions

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1

In a saucepan, combine the caster sugar (200 g) with water (100 ml) and stir over heat until dissolved. Let the [sugar syrup] cool completely.
2

Blanch the peaches (15 white) in a large pan of boiling water for minutes (2). Drain, refresh in cold water, then peel, halve, and remove stones.
3

Puree the [peach flesh] in a food processor in batches. Pass it through a sieve into a large bowl. Press the [peach skins] in the sieve to extract more richly coloured juice. Stir in the cooled [sugar syrup] and lemon juice (60 ml) to taste.
4

Pour the mixture into an ice cream maker and churn until softly set. Alternatively, freeze the mixture in a shallow container, whisking every hour or so to break up ice crystals. Transfer to a freezer-proof container and freeze for at least hour (1) to ripen. If frozen for longer, allow to soften at room temperature for 5–10 minutes before serving.