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Sorbet: Peach Sorbet with Fruit Coulis




Source of Recipe


Arqua Restaurant


List of Ingredients




1 lb. Peaches, skinned and pitted

Grated rind and juice of 1 lemon

2 tablespoons brandy (optional)

1/2 cup sugar

1 1/4 cups water

1 cup raspberries

Sugar to taste

Strawberries or raspberries to serve (optional)


Recipe



Place the peaches, lemon rind and juice, and brandy if using, in a blender or food processor and work until smooth. Place the sugar and water in a pan and heat gently until dissolved, then boil for 5 minutes. Stir into the puree and leave to cool.

Turn into a freezer-proof container, cover, and seal and freeze for about 2 hours, until partially frozen. Beat until slushy, then return to the freezer until firm.

Meanwhile, stew the raspberries with a little water and sugar to taste until soft and pulpy. Rub through a nylon sieve and leave to cool. Transfer the sorbet to the refrigerator about 20 minutes before serving, to soften.

Scoop into individual glass dishes and serve with the raspberry sauce, and strawberries or raspberries.

Serves 4.