This is a refreshing midsummer dessert. Technically, I think a sherbert is a sorbet or water ice that has a little cream added.
250g/8oz caster sugar
500ml/17fl oz water
3-5 peach leaves
5 ripe white peaches
200ml/7floz rosé wine
3tbsp double cream
A squeeze or two of lemon (optional)
1tbsp caster sugar
Place the caster sugar, water and peach leaves in a saucepan over a medium heat and bring to the boil. Turn down the heat and cook until the sugar has dissolved. Allow to cool. This will allow the lovely almondy flavour of the leaves to infuse.
Slice the peaches in half, removing the stone and place the flesh in a blender with the wine. Purée until smooth then remove and pass the puréed fruit through a colander into a bowl. Once the syrup is completely cool, stir into the fruit and add the cream. Taste: add a little more sugar if necessary or a squeeze or two of lemon juice if too sweet. Pour into an ice-cream maker and freeze according to the instructions. Put the strawberries in a bowl and sprinkle with the sugar. Toss and place in the fridge. Serve with the ice-cream.Reuse content