Peach sorbet

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Simmer peach juice and sugar in a pot until the sugar has dissolved, remove from heat and allow to cool. Squeeze the gelatine, dissolve in the still warm juice and let it cool down further. Wash and quarter the peaches and remove the stones.

2. 2

   Cut the flesh into pieces. Finely puree the juice, peach pieces and lemon juice for about 3 minutes. Beat the egg whites and salt until stiff, carefully fold into the puree, which should be warm to the touch at most. Freeze the sorbet mass in an ice-cream maker or put it in a flat, freezer suitable form and freeze for 3-4 hours, stirring frequently

3. 3

   Wait 3-4 hours. Per bullet about 410 kJ, 100 kcal. E 1 g, F 0 g, KH 24 g