Peach-and-rose sorbet
10
Easy
20 minutes, plus 4 hours’ freezing time
5 minutes
Floral, fragrant and peachy perfect, sweet ripe peaches meet a whisper of rose in a sorbet that’s light, delicate and made for slow, summer spoonfuls. You can also make this a no-churn alternative, guaranteeing a sweet ending to a meal with minimal fuss.
Ingredients
Method
- 200 g sugar
- ¾ cup water
- 800 g cling peaches, chilled, peeled, stoned and roughly chopped
- 2 T fresh lemon juice
- ½ t rose essence (or to taste)
- 1 free-range egg white
- sea salt a generous pinch (or to taste)
Method
Ingredients
1 Dissolve the sugar in the water in a saucepan over a medium heat, allow to cool, then chill.
2 Blend the peaches, chilled sugar syrup, lemon juice, rose essence and salt until smooth. Add the egg white and blend briefly to combine.
3 Churn in an ice-cream maker according to manufacturer’s instructions.
4 Once churned, freeze for a minimum of 4 hours, or overnight, before scooping and serving.
Cook’s note: For a no-churn alternative, freeze the chopped peaches before blending and freeze for a minimum of 3 hours, or overnight before serving.
Food production: Megan Kate Swan and Bianca Jones
Food assistant: Chevonne Fourie
Photography: Shavan Rahim
Videography: Romy Wilson
Stylist: Diane Bessesen
Lancôme's new fragrance, Idôle Peach 'n Roses, will become your new fruity addiction. The first natural peach extract at Lancôme serves the lusciously fresh and juicy essence of peach, while sensual, addictive velvety Damascena Rose reimagines the iconic Idôle floral signature. You can also expect top notes of tantalising red berries to awaken your senses and prepare you for the sweetness to come. Welcome Idôle's new peachy era and allow it to take you over like your favourite song on repeat.
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