Grilled peach sorbet
- Published: 28 Sep 16
- Updated: 18 Mar 24
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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Serves 6
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Hands-on time 25 min, plus churning and freezing
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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.
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- Recipe from August 2016 Issue
Nutrition
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
delicious. tips
Find grape molasses in Turkish or Greek food shops. Or use pomegranate molasses or extra lemon juice sweetened with a little sugar.
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