Peach Sorbet

Preparation

1. STEP 1 OF 10

   First of all, put the sugar in a small saucepan and slowly dilute it with a glass of water

2. STEP 2 OF 10

   Move the pan to the heat and cook the syrup until large bubbles form on the surface: at this point remove it from the heat and let it cool

3. STEP 3 OF 10

   Bring a pot of water to the boil, then turn off the heat and immerse the peaches for a few minutes in the very hot water (this will make peeling easier)

4. STEP 4 OF 10

   Then remove the skins from the fruit, cut them into wedges (discard the pits) and place them in a bowl, sprinkling them little by little with the lemon juice to prevent them from turning dark

5. STEP 5 OF 10

   Once done, transfer the peaches to the blender jug and reduce them to purée; pour the purée into the bowl used earlier and gradually add the now-cold sugar syrup, stirring constantly

6. STEP 6 OF 10

   Then divide the mixture into ice trays with the appropriate dividers and place in the freezer for at least 3 hours

7. STEP 7 OF 10

   After this time, remove the trays from the freezer and break the sorbet into small squares, collecting it in a bowl

8. STEP 8 OF 10

   Then put the squares in the blender jug and run the appliance at maximum speed until the sorbet becomes cream again; this will make it less watery and creamier

9. STEP 9 OF 10

   Finally, place the cream thus obtained in a container and put it back in the freezer for another 30 minutes so that it firms up slightly

10. STEP 10 OF 10

    Serve the sorbet in individual cups after shaping it into balls with the appropriate utensil

General Information

Analysis

Macronutrients (100 gr)