Peach Sorbet with Blackcurrants

Ingredients

• 150 g sugar
• 400 g ripe, soft peaches
• 1 lemon (juice)
• 20 ml peach liqueur
• 400 g red blackcurrants
• 20 ml grenadine
• blackcurrants (for garnish)

Instructions

1. 1.

   Boil the sugar with 250 ml water in a pot, then let it cool.

2. 2.

   Blanch the peaches in boiling water, peel, halve, pit and cube them. Blend together with half of the lemon juice, half of the sugar-water, and the peach liqueur until smooth; finish in an ice cream maker or freeze in a bowl.

3. 3.

   Wash the blackcurrants, remove stems, finely puree and strain through a sieve. Mix with the remaining sugar-water, lemon juice and grenadine, then finish in an ice cream maker or freeze in a bowl. Stir every 30 minutes for at least 3 hours to keep the sorbets silky. When they begin to set, serve immediately or keep frozen until needed; let thaw slightly 20 minutes before serving.

4. 4.

   Cut into spheres as desired and serve in glasses garnished with blackcurrants.