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Grilled peach sorbet

Grilled peach sorbet

Name: Grilled peach sorbet
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1kg fresh peaches, halved; 50ml grape molasses; 200g golden caster sugar; 3 tbsp lemon juice

Easy
August 2016

Easy
August 2016

Test kitchen approved

Serves 6
Hands-on time 25 min, plus churning and freezing

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.

Nutrition: per serving

Calories: 238kcals
Fat: 0.2g (no saturated)
Protein: 0.5g
Carbohydrates: 56.2g (55.5g sugars)
Fibre: 4.5g
Salt: 0.1g

Nutrition: per serving

Calories: 238kcals
Fat: 0.2g (no saturated)
Protein: 0.5g
Carbohydrates: 56.2g (55.5g sugars)
Fibre: 4.5g
Salt: 0.1g

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Ingredients

1kg fresh peaches, halved
50ml grape molasses
200g golden caster sugar
3 tbsp lemon juice

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.