A real taste of summer for the whole year round. Bursting with flavour, Rachel Allen shows you how to make this Sherbet recipe in easy-squeezey steps.
Ingredients
For the Raspberry Sherbet
- 150g (5oz) raspberries, fresh or frozen
- 150ml (5fl oz) milk
- 60g (2½oz) caster or granulated sugar
- 4 tblsp lemon juice
For the Poached Peaches
- 100g (3½oz) caster or granulated sugar
- 4 peaches
Method
To make the sherbet:
- Place the raspberries, milk, sugar and lemon juice in a blender and whiz until smooth. Push through a fine sieve.
- Taste and add more sugar or lemon juice if necessary – you're tasting for a balance between sweet and sharp.
- Freeze in an ice cream machine according to the manufacturer's instructions. Alternatively, freeze in the freezer and take out three times during freezing to beat with a whisk or fork (to break up the ice crystals) before covering again and placing back in the freezer.
To peel the peaches:
- Place in a bowl and pour boiling water over them. Count to 15, then carefully remove from the water and use a paring knife to peel off their skins.
- Place the sugar and 100ml (31/2fl oz) water in a saucepan and bring to the boil, stirring to dissolve the sugar.
- Cut the peaches in half, remove the stones and tip the peaches into the syrup. Cover with a lid and cook on a medium heat for 10–12 minutes, until the peaches are tender but not yet falling apart. Then remove from the heat and allow to cool.
- Serve with the raspberry sherbet.
