A sweet option for a summer party. The mild taste of peaches combined with the tangy note of raspberries in a light sorbet.
Ingredients:
- Peach – 2
- Icing sugar – 80 g
- Vanilla sugar – 1 packet
- Raspberries – 250 g
- Canned peaches in syrup – 820 g
- Lime – 0.5
Preparation:
Sort the raspberries, blend them, and strain through a sieve. Drain the canned peaches, reserving 2 tablespoons of syrup, and blend them. Mix the raspberries and peaches with the reserved syrup, icing sugar, and vanilla sugar. Season with lime zest and a bit of lime juice. Pour the mixture into a shallow dish and place it in the freezer. When the sorbet begins to freeze, stir with a fork to break up the ice crystals. Repeat several times until the sorbet is completely frozen.
Wash fresh peaches, slice them thinly, and arrange on a plate. Scoop balls of sorbet and place them on the peach slices. Serve with wafers.
Tips: The sorbet also tastes great topped with prosecco. It can also be made with jarred raspberries (Harvin 8947), reducing or omitting the icing sugar as desired.
