This super simple recipe is the perfect summer treat.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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