Grilled peach sorbet
- August 2016
- 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.
- 0.2g (no saturated)
- 56.2g (55.5g sugars)
- 1kg fresh peaches, halved
- 50ml grape molasses
- 200g golden caster sugar
- 3 tbsp lemon juice
- 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.
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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