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Peach and Vanilla Sorbet
Cuisine Fruit, Icecream
Servings
litre
Ingredients
Cuisine Fruit, Icecream
Servings
litre
Ingredients
Instructions
  1. Drain the peach slices, reserving 1 1/2 cups of the syrup. Place the peaches, reserved syrup, vanilla and lemon juice in a food processor and process until smooth.
  2. Pour into a 20 cm x 30 cm metal tin and freeze for 3-4 hours or until set.
  3. Cut sorbet into squares and, in batches, place in a food processor and process until smooth.
  4. Return the sorbet to the freezer for 1 hour or until ready to serve.
Recipe Notes

Cover sorbets with plastic wrap and keep in the freezer for up to three weeks.

Allow your sorbet to stand for 5 minutes before scooping.

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