Peach sorbet

Name: Peach sorbet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Sugar; 5 Peaches (or 1 can 850 ml); 7-10 Tbsp juice of 2 lemons (100 ml); 100 ml Peach liqueur (pitch mignon); 7-10 Tbsp fresh mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Sugar
5 Peaches (or 1 can 850 ml)
7-10 Tbsp juice of 2 lemons (100 ml)
100 ml Peach liqueur (pitch mignon)
7-10 Tbsp fresh mint

Directions

1
Boil the sugar and 150 ml water for about 5 minutes until the sugar is dissolved. Let it cool down. Blanch peaches in hot water, peel skin. Halve and stone the fruits and puree the pulp with the cutting stick of the hand mixer. Pour the puree into a stainless steel bowl or pot. Stir in lemon juice, sugar solution and liqueur and place the bowl in the freezer. As soon as the sorbet mass begins to set, stir vigorously with a whisk 6-8 times every 20 minutes until a creamy ice cream mass is formed. Allow to freeze for a total of 4-5 hours. Then pour into chilled glasses and serve decorated with mint leaves
2
Preparation time approx. 35 minutes (without waiting time)
3
Cutlery: Carl Mertens