When peaches are in season, make a big batch of the fruity sorbet and store it in the freezer for warmer months. Be sure to choose ripe peaches for maximum flavour. Here, we've boosted the summer vibes by adding homemade mint ice-cream, crunchy biscuit crumbs and fresh berries.
Ingredients
Peach sorbet
- 1 cup(220 g) caster sugar
- 2 cups(500 ml) water
- 2 tbsplime juice
- 1 cupchopped canned peaches, drained (or 1 cup fresh, pit removed), blended until smooth
- ½egg white
Mint ice-cream
- 1 cup(160g) icing sugar
- 1 cupmint leaves, chopped
- 300 mlthickened (heavy) cream
- 160 g Greek-style yoghurt
- 125 gmascarpone
- few drops of green food colouring
To serve
- 200 g almond biscotti, crushed
- 200 g raspberries
