Sunday, 12 August 2007

Peach & Raspberry Sorbet

A few years back, I did some experimenting with my food processor in the quest for an icy fruit treat that would be very low in sugar, and also (as sorbets should be) without fat. Here is an example; it's all pure fruit with just a few tablespoons of sugar added.

It's best eaten shortly after it is made - once it goes into the freezer, it hardens up. However, if you take it out and put it in the fridge for 15 minutes or so before serving, it will soften up again.

6 to 8 servings
15 minutes prep time, not including time to prepare and freeze the fruit in advance

5 peaches; blanched, peeled, cut in chunks and frozen
2 tablespoons sugar - or even less if your fruit is superb
the juice of 1/2 lemon

1 cup frozen raspberries
2 tablespoons sugar

Blanch* the peaches, then peel them and cut them in 6 or 8 pieces. Lay them on a plate covered with plastic, and freeze solid. It's best to cover the fruit with more plastic to avoid discolouring.

Put the peach pieces in a food processor. Whizz until very finely chopped. Add the lemon juice and sugar, and continue whizzing until the fruit is a smooth, moldable mass. If it persists in staying dry and powdery, you may need to add a spoonful or so of water, but don't over-do it. This will be a somewhat slow process. Stop and scrape down the sides of the food processor regularly, and stir up the mass of peache purée as much as you can. Taste to be sure you are happy with the amount of lemon juice and sugar; adjust if necessary.

Eventually, it will be a smooth, scoopable semi-frozen purée - effectively, a sorbet. Scoop it out into a tub that can go in the freezer.

Next, put the raspberries and the remaining sugar into the food processor. Repeat the processing with the raspberries. They do not need to be as smooth as the peaches, in fact some texture is a good thing. However, when they too are a smooth mass, scoop them out onto the peach sorbet. Gently swirl them through the peach sorbet with a spatula.

The sorbet can then be scooped out to serving dishes, or frozen for later consumption. If it is not being eaten right away, it should be tempered in the fridge for 15 to 20 minutes first, until it becomes soft enough to scoop again.



*Blanch: drop the peaches in boiling water for 1 minute. Scoop them out and put them under cold water until cool again. Drain.

4 comments:

Kevin said...

This looks really nice. A great use for fresh local peaches.

Gato Azul | Chat Bleu said...

Found it! :-) ! Thanks... it will be tried out, for sure :-)))) I'll be using Splenda. Thanks for your visit and your comment. Hope to see you again.

Ellieut said...

I made your recipe just minutes ago and I have to tell you just how wonderful it came out! Took a little longer than 5 minutes to get my ancient food processor to turn it into anything resembling sorbet, but the time was well spent. Thank you for sharing! I will be posting the results and pics on my blog later today.

阿咪 said...

love love love the color combination of raspberry and peach! can't wait for it to get warmer so i can make some of your sorbet!