Peach milk ice cream is delicious, but peach sorbet tastes much fruitier and has fewer calories. Plus, you can make it yourself in no time.
The peach is not only a sweet treat when eaten raw. You can also use the fruit to make various desserts and other treats. Whether it's compote, smoothies, ice cream or grilled peaches - peach desserts are always a welcome refreshment and not only in summer. A peach sorbet, for example, is very light and fresh and you can easily prepare it in a wide variety of ways. Below we would like to introduce you to a variant with and one without alcohol. So the little ones also get their money's worth.
Peach sorbet with rum
Ingredients for four servings:
- 3 large peaches
- 3 to 6 tablespoons lemon juice
- 2 tablespoons of rum
- 60 g brown sugar
- Blackcurrant bunches and
- Lemon balm for decoration
Preparation:
First, carve the skin of the fresh peaches in a cross shape. Then put the fruit in hot water for about 1 minute to make it easier to remove the peel. Then place in ice water and peel. Then halve the peaches, remove the pits and cut the fruit into small pieces. Then use the hand blender to puree the pieces together with the rum, sugar and lemon juice and pour the mixture into a flat bowl.
The sorbet mass must now be placed in the freezer for two to three hours so that it freezes only slightly. To make sure it doesn't become too firm, you have to stir it lightly with a fork from time to time. Afterwards you can enjoy the delicious sorbet. It looks particularly pretty, for example, if you fill the sorbet in flat champagne glasses and arrange it. You can then use the lemon balm leaves and the currants to garnish.
Peach sorbet without alcohol
Ingredients for four servings:
- 125 ml water
- 500 g ripe peaches
- 1 Lemon
- 100 g sugar
- 2 tablespoons raspberry syrup
Preparation:
Pour 125 ml of water into a saucepan and add the sugar. Boil the water for a whileso that the sugar completely dissolves in it, then let the liquid cool. In the meantime, wash the peaches, put them first in hot water and then in ice water and then remove the skin. Then halve the fruit, remove the stones and cut the flesh into small pieces.
Squeeze the lemon, add the juice to the peach pieces and then puree everything nice and fine. Then pour the finished puree into a casserole dish or a flat plastic container, cover with aluminum foil and place in the freezer for about two hours. Then pour the raspberry syrup over the finished sorbet, using a spatula to remove the frozen layer from the edge and work it in. Then, every hour for the next four hours, you'll need to detach and mix in the frozen layer to keep the sorbet from hardening.