4 large peaches
225 g (8 oz) fresh strawberries, chopped
75 ml (3 fl oz) fresh lemon juice
140 g (5 oz) superfine sugar
225 g (8 oz) fresh strawberries, chopped
75 ml (3 fl oz) fresh lemon juice
140 g (5 oz) superfine sugar
method
1. Add the peaches to boiling water and cook for 2 minutes.
2. Remove the peaches from the pot and drain well. When the peaches are cool enough to handle, remove the skins and stones.
3. Mash the peaches into a pulp in a large mixing bowl.
4. Puree the peach pulp, strawberries and lemon juice in a liquidizer or food processor.
5. Stir the sugar into the fruit mixture and puree for another 10 - 15 seconds.
6. Pour the mixture into a large, shallow dish and freeze until hard.
7. Remove the dish from the freezer 1 hour before serving and let the sherbet soften in the refrigerator.
2. Remove the peaches from the pot and drain well. When the peaches are cool enough to handle, remove the skins and stones.
3. Mash the peaches into a pulp in a large mixing bowl.
4. Puree the peach pulp, strawberries and lemon juice in a liquidizer or food processor.
5. Stir the sugar into the fruit mixture and puree for another 10 - 15 seconds.
6. Pour the mixture into a large, shallow dish and freeze until hard.
7. Remove the dish from the freezer 1 hour before serving and let the sherbet soften in the refrigerator.
serving amount
serves 6 - 8
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