Can you believe it’s August already? This summer has raced by in a whirlwind of activity and i’m a little sad that the end is now in sight. Of course there is plenty to look forward to for the coming months but in order to eek out the last of this summers sunshine i’m turning my attention to sorbet. Nothing screams summer more than a ripe peach, team these with lavender in a refreshing sorbet and this recipe makes for a winning summer combination. I have a preference for white peaches, I just think they are sweeter and fresher but this recipe would work just as well with yellow peaches. A note on lavender, 2-3 sprigs doesn’t sound like a lot but a little goes a long way. Use only a few sprigs for a soft background flavour rather than an overpowering soapy taste, the peaches are the star of the show and their flavour needs to shine through.
You will need:
- 4 ripe white peaches
- 2-3 sprigs of lavender
- 50g caster sugar
- 2 Tbls honey
- the zest and juice of 1 lemon
- 75ml of water
Peel and slice the peaches, if they are really ripe the skin is easily teased away from the flesh with a pairing knife. Place all of the remaining ingredients into a saucepan and gently heat to a rolling boil to make a syrup then turn of the heat and throw in the peaches. Rather than boiling the peaches in the syrup and risking them turning to mush the residual heat from the syrup will gently poach them and infuse the delicate flavour from the lavender whilst retaining the peaches freshness of flavour. Allow the fruit and syrup to cool completely then remove the lavender sprigs and blitz the mixture to a fine pulp with a stick blender or a food processor.
If you have an ice cream maker, churn the peach mixture according the manufacturers instructions until frozen then transfer to a Tupperware container and freeze until ready to use.
If you do not have an ice cream churner transfer the peach mix into a tupperware container and freeze for half an hour or so until semi-frozen, give the mix a good stir to break up any ice crystals that are forming then freeze for a further half an hour before stirring again. Repeat this step until the sorbet is firm.
Remove the sorbet from the freezer 20 minutes before you wish to serve so it can soften a little. Place an ice cream scoop into boiling water and allow to stand for 10 minutes or so before scooping.
Serve the sorbet in a bowl topped with a few lavender flowers and crushed amaretti biscuits or alternatively apply generous scoops of the mix into ice cream cones, less washing up this way!
How are you making the most of the last of summer?