Homemade peach sorbet
By: Ala Lemon
Published: Sunday, August 10, 2014 - 12:35pm

Ingredients




500g/1 lb. peeled and stoned peaches
The juice of 1 lemon
200ml water
150g/5.3 oz. sugar
1 teaspoon gelatine powder
2-3 tablespoons whipping cream
Swiss meringue

Preparation

1 In a saucepan over high heat, combine the water and sugar until a clear syrup forms, about 3-4 minutes. 2 In a small bowl, combine the gelatine powder with 2 tablespoons water. Heat about 10 seconds in the microwave to melt it. 3 Add to the syrup and mix well. 4 Pass the fruit through a sieve to make a pulp, and mix with the lemon juice. 5 Combine the fruit mix and syrup. Add the cream and mix well. 6 Pour into an ice cream machine and churn. 7 When the churning is almost done, fold in the Swiss meringue and transfer to a dish or Tupperware. 8 For the Swiss meringue: 9 1 egg white 10 50g/1.7 oz. caster sugar 11 A dash vanilla powder (optional) 12 Put a large pan of water on medium-high heat. In a bowl or smaller pan, add the egg white, sugar and vanilla. 13 Put the bowl/pan in the pan of hot water, and beat the egg white into soft peaks. 14 Remove from the hot water pan and keep beating until cooled. 15 Enjoy!

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Homemade peach sorbet