Peach julep sorbet

Makes about 1.5 litres

6 (1kg) ripe peaches
1/3 cup (80ml) lemon juice
2 tbs finely chopped mint leaves
160ml brandy (optional)
425ml sorbet sugar syrup

1. 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. 


2. Halve peaches and remove stones. Process peach flesh in a food processor for 2 minutes or until smooth. Add mint, brandy, sorbet sugar syrup and colour-infused lemon juice and process for 30 seconds or until well combined.


3. Freeze mixture, following basic sorbet recipe instructions (step 4, page 122). Serve scoops in small bowls.

Recipes & food preparation: Lisa Featherby. Photography: Scott Hawkins.