Puree made from ripe peaches combined with a hint of lemon balm – an excellent choice for a refreshing summer treat!
Ingredients:
- Watermelon – 200 g
- Peach – 750 g
- Powdered sugar – 4 tablespoons
- Vanilla sugar – 1 packet
- Lemon juice – 2 teaspoons
- Lemon balm – 6 g
Preparation:
Peel the peaches (for firm fruits, briefly blanch in boiling water and then transfer to cold water). Remove the flesh from the pit and blend with vanilla sugar.
Pluck the leaves from 2 lemon balm stems, finely chop them, season the peach puree with them along with powdered sugar and lemon juice. Pour into a shallow bowl and place it in the freezer. As the mixture begins to freeze, stir it with a fork to break up the ice crystals. Repeat this process several times until the sorbet is completely frozen (or follow the instructions provided with your ice cream maker).
Before serving, remove the seeds from the watermelon, scoop out the flesh from the skin, and dice it into small cubes. Portion the sorbet into bowls, garnish with watermelon cubes and remaining lemon balm leaves.
Tip: The puree should be quite sweet, as it loses some of its sweetness after freezing.
