Healthy Food

Easy Peach Sherbet (+ version without an ice cream maker)

Written by hana

Easy Peach Sherbet (+ version without an ice cream maker)

Oh Lala.. I made a peach drink that I had to share with you! Only 3 ingredients and a taste that has nothing to do with others! And if you don’t have an ice cream maker, I suggest you (with a bit of chemistry) make homemade ice cream a real breeze and above all a real treat..


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Easy Peach Sherbet (with or without an ice cream maker)

Video link below the recipe 🙂

Preparation time 25 Minutes
cooking time 15th Minutes


Ingredients

  • 3 Beautiful yellow peach
  • 40 g honey
  • 25 g Unrefined cane sugar (40 g for a sweet tooth)

For a version without the ice cream maker:

  • 25 ice Cube
  • the salt (preferably coarse salt, avoid very fine salt)
Preparation time 25 Minutes
cooking time 15th Minutes


Ingredients

  • 3 Beautiful yellow peach
  • 40 g honey
  • 25 g Unrefined cane sugar (40 g for a sweet tooth)

For a version without the ice cream maker:

  • 25 ice Cube
  • the salt (preferably coarse salt, avoid very fine salt)


instructions

  1. Cut the peach in half, pit and peel it. Then cut it into small pieces.

  2. Put the peaches pieces in a saucepan with the honey and cane sugar. Heat everything over low heat for fifteen minutes, until the peach compote. (The mixture should simmer like a sauce but should not boil.)

  3. Blend the preparation using a stand mixer or immersion blender for 2 minutes.

  4. Then let it cool completely for 2 to 3 hours.

  5. Using ICE CREAM MAKER: Place lotion in the tray of your pre-frozen device and lower for 30 minutes.

  6. Without an ice cream maker: In a large salad bowl, place the ice cubes and then add the equivalent of 2 tablespoons of salt to the ice cubes. Mix and place another bowl (preferably aluminum) on top of it, such as Marie’s Bath. Add the peach juice to the second bowl and stir constantly with a spoon for ten minutes, until the liquid begins to thicken. (And yes, chemistry is also in the kitchen! It’s Raoult’s Law of Freezing: This mixture of salt/water/ice will cool everything down to -15°C.)

  7. Once ice begins to form, place it in an airtight container with a lid and freeze. Take out the sorbet 15 minutes before tasting it and enjoy!


Reviews

And if you’re looking for an ice cream maker that’s not too expensive and efficient, I recommend the Lagrange home appliance maker! 🙂

Video recipe here 🙂

Do you like my recipes? 🙂 Also find my books (all new recipes) made in self-publishing 🙂

Bon appetite !

About the author

hana

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