-
-
Add this recipe to your binder
This recipe is in your binder
-
No-churn peach Melba sorbet recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
Transform classic peach Melba into a colourful homemade sorbet with this easy dessert recipe. Bright raspberry sauce is swirled through sweet peach sorbet for an irresistible fruity summer dessert, perfect for making ahead and feeding a crowd. See method
Ingredients
- 6 ripe peaches (around 650g prepared weight), stoned and roughly chopped
- 120g caster sugar
- ½ lime, juiced
- 1 free-range egg white
- 6 tbsp Tesco Finest raspberry sauce
If you don't have any limes, try a lemon instead
Each serving contains
-
Energy
460kj
107kcal
5%
-
Fat
0g
0%
-
Saturates
0g
0%
-
Sugars
26g
29%
-
Salt
0g
0%
of the reference intake
Carbohydrate 26.4g
Protein 1.3g
Fibre 0.3g
Method
- Blitz the peaches, sugar and lime juice in a food processor to a smooth purée. Line a shallow 1ltr tub with nonstick baking paper, then pour in the purée; freeze for at least 8 hrs or overnight.
- Remove from the freezer and leave for 10 mins to soften slightly. Cut into small blocks, then blitz in the food processor for 1-2 mins until most of the sorbet is broken down. Add the egg white and blitz for another 2 mins, stopping the motor to scrape the sides of the bowl every so often. The sorbet will become mousse-like, light and paler in colour. Once all the crystallised purée has dissolved, remove the baking paper from the container and transfer half the sorbet back into it.
- Spoon over 3 tbsp of the raspberry sauce, then top with the remaining sorbet and then the remaining raspberry sauce. Use a cutlery knife to swirl the 2 mixtures together to create a ripple effect – don’t overdo it or the colours will merge. Freeze for 3-4 hrs or up to 1 month; remove from the freezer 5 mins before serving. Do not refreeze.
See more Summer desserts
Vulnerable groups such as babies, toddlers, pregnant women, the elderly, or people who are unwell, shouldn’t eat raw eggs.