peach and vanilla sorbet

  • 1 x 1kg can peach slices in syrup
  • 2 teaspoons vanilla bean paste 
  • ¼ cup (60ml) lemon juice
  1. Drain the peach slices, reserving 1½ cups (375ml) of the syrup. Place the peaches, reserved syrup, vanilla and lemon juice in a food processor and process until smooth. Pour into a 20cm x 30cm metal tin and freeze for 3–4 hours or until set. 
  2. Cut sorbet into squares and, in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. Makes 1 litre.
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox