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Bedding plants

Peach sorbet: 2 do-it-yourself recipes presented


Peach milk ice cream is delicious, but peach sorbet tastes a lot more fruity and is low in calories. In addition, you can do it yourself in no time.

Peach sorbet tastes wonderfully refreshing. The peach is not only a sweet treat when raw. You can also process the fruit into various desserts and other goodies. No matter whether it is compote, smoothies, ice cream or grilled peaches - peach desserts are always a welcome refreshment and not just in summer. A peach sorbet, for example, is very light and fresh and can be easily prepared in a wide variety of ways. In the following we would like to introduce you to a variant with and one without alcohol. This way even the little ones will get their money's worth.

Peach sorbet with rum

Ingredients for four servings:

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

Preparation:

First carve the peel of the fresh peaches in a cross shape. Then place the fruit in hot water for about 1 minute so that the peel is easier to remove. Then put in ice water and peel. Then halve the peaches, remove the seeds and cut the fruit into small pieces. Using the hand blender, puree the pieces together with the rum, sugar and lemon juice and pour the mixture into a flat bowl.

The sorbet mass must now be in the freezer for two to three hours so that it freezes only slightly. So that it does not become too firm, you have to stir it with a fork from time to time. You can then enjoy the delicious sorbet. For example, it looks particularly pretty when you fill the sorbet into flat champagne dishes and serve. You can then use the lemon balm leaves and currants to garnish.

Peach sorbet without alcohol

Ingredients for four servings:

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

Preparation:

Put 125 ml of water in a saucepan and add the sugar. Allow the water to boil briefly so that the sugar completely dissolves in it, then let the liquid cool down. In the meantime, wash the peaches, put them in hot water, then in ice water, and then remove the peel. Then cut the fruit in half, remove the stones and cut the pulp into small pieces.

Squeeze the lemon, add the juice to the peach pieces and then puree everything nicely. Then pour the finished puree into a baking dish or flat plastic container, cover with aluminum foil and place it in the freezer for about two hours. Then let the raspberry syrup run over the finished sorbet, peeling off the frozen layer with a spatula from the edge and working it in. For the next four hours, you will have to peel and mix in the frozen layer every hour so that the sorbet does not harden.