Theodore Kyriakou knows all about great sorbets, as can be seen in this recipe. This frozen dessert is full enticing flavours from the grilled peaches and grape molasses – a sweet, yet satisfying, way to end a meal.
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Ingredients
- 1kg fresh peaches, halved
- 50ml grape molasses
- 200g golden caster sugar
- 3 tbsp lemon juice
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Method
- Heat the grill to medium-high. Brush the peach flesh with the grape molasses, then grill on both sides until browned (3-4 minutes each side). Remove the skins while still warm, then whizz the flesh in a blender. Add the remaining ingredients and blend until smooth.
- Churn in an ice cream machine until smooth, then freeze until firm. (Or, for a granita consistency, freeze for 2 hours, then break up the ice crystals with a fork. Repeat until it’s slushy.) It will keep for 1 month.
Nutrition
- 238kcals Calories
- 0.2g (no saturated) Fat
- 0.5g Protein
- 56.2g (55.5g sugars) Carbs
- 4.5g Fibre
- 0.1g Salt
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