Stay cool with this refreshing fruity sorbet!
SERVES 8
Ingredients
Method
- Carefully cut the peaches in half and remove the stones, then cut into eighths. Peel off the skin and arrange (well spaced out) on a tray that will fit in your freezer. Freeze overnight.
- Put the frozen peach slices and caster sugar into a food processor and blitz until smooth. (The ratio of sugar to fruit should be 1:4, so adjust the amount of sugar if you have slightly more or less fruit than the recipe suggests.)
- Add the coconut water and stir well.
- Pour the mixture into an old ice-cream tub or a freezer-safe food storage container and put back into the freezer for at least 4 hours. It will be ready when the mixture is set firm.
- Remove from the freezer a few minutes before you’re ready to eat, so it softens enough to scoop. Serve with a few small mint leaves.
This recipe was originally published in the article Here Comes The Yum in Issue 43 – Finding Your Brave. You can get this issue here to enjoy more mindful inspiration.
