Peach sorbet: 2 recipes to make your own


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Peach milk ice is tasty, but peach sorbet tastes much fruity and is lower in calories. Moreover, it can be done in a jiffy yourself.

Peach sorbet tastes wonderfully refreshing

The peach is not just raw a sweet treat. You can also use the fruit for various desserts and other treats. Whether it's compote, smoothies, ice cream or grilled peaches - peach desserts are always a welcome refreshment, and not just in summer. Very light and fresh is, for example, a peach sorbet, which you can easily prepare in a variety of variations. Below we would like to introduce you to a variant with and without alcohol. So also the little ones will get their money's worth.

Peach sorbet with rum

Ingredients for four servings:

  • 3 big peaches
  • 3 to 6 tablespoons of lemon juice
  • 2 tbsp rum
  • 60 g brown sugar
  • Currant panicles and
  • Lemon balm for decorating

Preparation:

First, carve the bowl of fresh peaches in a cross shape. Place the fruits in hot water for about 1 minute to make the peel easier to remove. Then place in ice water and peel. Then halve the peaches, remove the seeds and cut the fruit into small pieces. Then use the blender to puree the pieces together with the rum, the sugar and the lemon juice and fill the mixture into a shallow dish.

The sorbet mass must now for two to three hours in the freezer, so that it only slightly freezes. To prevent it from getting too tight, you have to stir it with a fork every now and again. Then you can enjoy the delicious sorbet. It looks particularly pretty, for example if you fill the sorbet in flat champagne bowls and serve. For garnishing, you can then use the lemon balm leaves and currants.

Peach sorbet without alcohol

Ingredients for four servings:

  • 125 ml of water
  • 500 g ripe peaches
  • 1 lemon
  • 100 g of sugar
  • 2 tablespoons raspberry syrup

Preparation:

Put 125 ml of water in a pot and add the sugar. Bring the water to a boil briefly, so that the sugar dissolves completely in it, then allow the liquid to cool. In the meantime, wash the peaches, place them first in hot water then in ice water and then remove from the skin. Then halve the fruits, remove the stones and cut the flesh.

Squeeze out the lemon, add the juice to the peach pieces and then puree everything finely. Then place the finished puree in a baking dish or in a flat plastic container, cover with aluminum foil and place in the freezer for about two hours. Then run the raspberry syrup over the finished sorbet, using a spatula from the edge to replace the frozen layer and work it under. In the next four hours you have to peel off the frozen layer every hour and mix it in, so the sorbet does not harden.

Video Board: 2-Ingredient Sorbet 4 Ways.

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