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Peach Sorbet Recipe
|Peaches/Nectarines||3 Pound (1.3 kg, fresh, almost over-ripe)|
|Caster sugar||4 Tablespoon|
|Rose water||1⁄8 Teaspoon (optional)|
Serving size: Complete recipe
Calories 860 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 213 g71%
Dietary Fiber 24.2 g96.9%
Sugars 188.7 g
Protein 13 g27%
Vitamin A 95.9% Vitamin C 268.9%
Calcium 15% Iron 19.7%
*Based on a 2000 Calorie diet
Cut the flesh into pieces and puree in a food processor or through a vegetable mill.
Measure the results: you need about 1.2 litres (2 pt) puree.
Mix in 50 ml (2 fl oz) orange juice and the cognac and stir in sugar to taste.
The rosewater will give a more oriental taste.
Pour the puree into a flat-bottomed metal container and put in the coldest part of your freezer.
Every 20-30 minutes stir with a fork to break up the ice crystals that form round the edge.
When the sorbet is hard, return to the processor long enough to soften and break up the crystals.
Serve, or return to the freezer, where it should stay soft enough to serve straight away.