Make this gorgeous sorbet when white peaches are at their ripest in late summer . The touch of Pepperberry provides a delightfully unexpected spice note and depth to the sweetness of the peaches. This sorbet is easy to make in an ice-cream machine.but you can make it without
Makes 1 litre
1 ½ castor sugar
20 whole pepperberries or 2 teaspoons ground Pepperberry
1 cinnamon stick
1/3 cup water
Juice 1 lime
4 large ripe, white peaches
Put the sugar, Pepperberry, cinnamon stick and water in a pot and bring to the boil. Let boil for 1 minute and then take from the heat and remove the cinnamon stick.
Let the syrup cool completely.
When the syrup is cool, squeeze the lime juice into it.
Peel the peaches and remove the stone. Cut the flesh into chunks and puree with the prepared syrup.
Churn in the ice-cream machine until a thick sorbet is formed. Eat immediately or place in an airtight container and freeze until needed.
If you don’t have an ice-cream machine, place the fruit mix in the fridge to chill.
Once thoroughly chilled place the mix in a stainless steel (if possible, but use another metal tray if not) baking pan, cover with plastic wrap, and freeze until softly set – about 2 hours.
Transfer the partially frozen mix to a food processor and process until smooth and fluffy – about 10 seconds. Return the mix to the baking tray , freeze again until softly frozen, and repeat the process.
After tyhe second blending, transfer the mixture to a plastic container and cover the surface directly with plstic film.This will help large ice crystals from developing. Place in the freezer for about 4 hours , until the sorbet is frully frozen.
Remove from the freezer about 5 minutes before serving.
copyright Juleigh Robins Wild Food 2010 Penguin