Peach melba sorbet
Peach melba sorbet

Serves 6-8

1kg tub sliced peaches in natural syrup

1 tsp lemon juice

1 cup raspberries (frozen is fine)

1 tbsp cream

1 tbsp icing sugar

Drain half the syrup from the peaches, then puree with the remaining syrup and lemon juice. Pour into moulds and freeze for an hour or so. Meanwhile, place the raspberries, cream and icing sugar in the food processor and blitz until smooth. Swirl through the semi-frozen peach sorbet. Leave to set for a minimum of 4 hours but it is best overnight.

The West Australian

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