Light Peach Sorbet

For the peach sorbet, boil the sugar and water for about 5 minutes until the sugar has dissolved. Then let the sugar syrup cool down.

Blanch the peaches with boiling water, let them steep for a short time and quench. Peel off skin, cut fruit in half and remove seeds. Puree the peaches.

Mix fruit puree, lemon juice, sugar solution and fruit juice in a saucepan and place in freezer. Once the sorbet begins to set, whisk well 6-8 times at about 20 minute intervals until a creamy ice cream mixture is formed.

Freeze for about 4-5 hours. Pour peach sorbet into well-chilled glasses and serve.

Preparation Tip:

Garnish the peach sorbet with mint leaves, sprinkle with coconut flakes or almond slivers if desired.

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