No-Cook Peach Sorbet
Inspired by techniques from Serious Eats.
Ripe peaches blended raw with their skins on give a blush-coloured sorbet that tastes exactly like summer fruit.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 161 kcal |
| Protein | 1.4 g |
| Carbohydrate | 41 g |
| of which sugars | 39.2 g |
| of which free sugars | 26.6 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 2.3 g |
| Salt | 0.1 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sorbet
- 1.2 kg ripe peaches (fresh or frozen), stoned and diced, skins left on
- 190 g caster sugar
- 30 g light corn syrup or glucose syrup
- 2 tsp lime juice
- 1 g fine sea salt or table salt a pinch
- 1
Purée. Blend the peaches, skins and all, with the sugar, corn syrup and lime juice until there are no lumps left, 1-2 min.
- 2
Strain. Push the purée through the sieve into the jug; you should have about 1 litre. Discard the skins.
- 3
Season. Add the salt, stir and taste; a pinch more brings out the peach.
- 4
Chill. Press baking paper onto the surface and refrigerate for 2-3 h, until very cold.
- 5
Churn and freeze. Churn for 20-25 min, pack into the container and freeze for 2-3 h, until firm.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
