Blood orange and white peach sorbet
As you ponder your fruit-a-day health regimen, don't forget the delights of hand-made sorbet. Chill out with this versions.
Photo: Eddie Jim
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- 2 cups white or yellow peaches
- 2 cups water
- 1 cup caster sugar
- ½ cup blood orange juice
- (or regular orange juice)
Place the peaches into a pot, add enough water to just cover and simmer for 3 minutes. Drain the peaches, retaining the liquid. Remove the skins, quarter the peaches, remove stones and puree the flesh.
Place the peach-cooking water back on to the stove and add enough water to make two cups. To this add the sugar and simmer for 10 minutes. Allow this to cool, add the peach puree and orange juice and churn in an icecream maker or by hand. If the latter, churn every hour for a couple of hours, breaking up the solid crystals, then spoon into a plastic container and seal tight.