Peach Sorbet

by Lindsay Radcliffe

Summer is here at last, and with it comes the abundance of delicious stone fruits. Juicy peaches, yellow fleshed nectarines, tart cherries and so much more. Made with just a few ingredients, this sweet peach sorbet is the perfect antidote to a scorching summer’s day. The freshness of the ingredients speak for themselves. I pop mine in an ice cream maker, but you can just as easily freeze it for a few hours and then whizz up in a blender. It’s especially delicious sandwiched between two peach halves and served straight awaay.

Ingredients (Serves 6):

  • 800g peaches, destoned and sliced into quarters
  • 200g caster sugar
  • 1 tbsp freshly squeezed lime juice

Method:

Place all the ingredients into a blender and blitz until smooth. Place a sieve over a large jug and pour the peach liquid through it, catching the pulp of the skin. Pour the sieved mixture into an ice cream maker and churn for approximately 45 minutes. Spoon into a container and place in the freezer for a few hours. Remove from the freezer ten minutes or so before serving to allow it to soften slightly. It’s particularly delicious sandwiched between two peach halves as a simple but impressive summer dessert. This easy sorbet pairs perfectly with a glass of chilled Pure rosé.

Enjoy!

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