The Davidson's Plum provides an unexpected tartness to the sorbet in contrast to the sweetness of the peaches. A lovely and refreshing dessert.
11/2 cups castor sugar (or substitute)
2 teaspoons (8 g) Davidson's Plum Superfruit Powder
1 cinnamon stick (optionasl - do not use cinnamon powder)
1/3 cup sparkling white wine (or water)
juice of 1 lime
4 large white peaches (other peaches are fine but the white peaches let the Davidson's Plum magnificent colour shine through)
Combine the sugar, cinnamon stick and sparkling wine in a saucepan and bring to the boil. Add the peaches and boil for 1 minute, then remove from the heat. Remove the peaches and cinnamon stick. Let the syrup cool completely then stir in the lime juice and the Davidson's Plum powder.
Peel the peaches, once they are out of the liquid - their skins should be easy to peel away from the flesh. If there is any resistant skin, use a knife to peel.
Remove the flesh from the stone and cut into chunks and puree with the cooled and flavoured syrup.
Churn in an ice-cream machine until a thick sorbet is formed. If you don't have an ice-cream machine, pour the mix into a tray and allow to almost freeze- about 2 hours. Then remove from the freezer, use a blender or a food processor (or a fork) and process for about 10 seconds until smooth and fluffy. Transfer the mix back to the tray, cover with cling film repeat and then freeze completely. This blending of the mix will prevent large ice-crystals from forming, ensuring a smooth sorbet.
The sorbet , churned in an ice-cream machine or after final blending, will need approx 4 hours to freeze completely.
It's best to remove the sorbet about 5 minutes before serving from fully frozen.