Peach julep sorbet

Peach julep sorbet

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The ingredient of Peach julep sorbet

  1. 6 (1kg) ripe peaches
  2. 1/3 cup (80ml) lemon juice
  3. 2 tablespoons finely chopped fresh mint leaves
  4. 160ml brandy (optional)
  5. 1 cup (220g) caster sugar
  6. 1 cup (250ml) water
  7. 1/2 cup (125ml) liquid glucose

The instruction how to make Peach julep sorbet

  1. For sugar syrup, place sugar, water and liquid glucose in a small saucepan. Cook, stirring, over high heat until sugar dissolves and mixture boils. Boil for a further 10 seconds, then remove from heat. Allow to cool.
  2. Cut a cross in top of each peach then blanch peaches in a large saucepan of boiling water for 20-30 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Drain. Peel skins. Place skins in a small bowl with lemon juice for 20 minutes or until colour seeps from skins. Remove skins, squeezing juices into bowl, then discard, retaining juice.
  3. Halve peaches and remove stones. Process peach flesh in a food processor for 2 minutes or until smooth. Add mint, brandy, sugar syrup and colour-infused lemon juice and process for 30 seconds or until well combined.
  4. Freeze for 6 hours or until frozen. Place the bowl from an electric mixer into the fridge or freezer until chilled. Remove sorbet from freezer then, using a wooden spoon, break sorbet into smaller pieces. Place sorbet in chilled mixing bowl, then use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth. Level surface, then return to freezer for at least 2 hours or until firm. Serve scoops in small bowls.

Nutritions of Peach julep sorbet

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calories: https://schema.org
calories: NutritionInformation

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