Detailed step-by-step description of how to cook the dish "Peach julep sorbet". Try it by all means
- For sugar syrup, place sugar, water and liquid glucose in a small saucepan. Cook, stirring, over high heat until sugar dissolves and mixture boils. Boil for a further 10 seconds, then remove from heat. Allow to cool.
- Cut a cross in top of each peach then blanch peaches in a large saucepan of boiling water for 20-30 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Drain. Peel skins. Place skins in a small bowl with lemon juice for 20 minutes or until colour seeps from skins. Remove skins, squeezing juices into bowl, then discard, retaining juice.
- Halve peaches and remove stones. Process peach flesh in a food processor for 2 minutes or until smooth. Add mint, brandy, sugar syrup and colour-infused lemon juice and process for 30 seconds or until well combined.
- Freeze for 6 hours or until frozen. Place the bowl from an electric mixer into the fridge or freezer until chilled. Remove sorbet from freezer then, using a wooden spoon, break sorbet into smaller pieces. Place sorbet in chilled mixing bowl, then use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth. Level surface, then return to freezer for at least 2 hours or until firm. Serve scoops in small bowls.
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Store Spice Organizer
Surface Utensil Holder
Cutting Board Set