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Peach and sherry sorbet

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 4
Servings 4
Time 25


  • 175
    castor sugar
  • 300
  • 100
    medium cream sherry
  • 4
    large peaches, peeled, stoned and sliced


Heat the castor sugar, water and sherry gently until the sugar has dissolved.
Add the peaches and simmer for seven minutes. Allow to cool.
Purée the fruit and syrup.
Pour into a freezer-safe container and freeze for one hour.
Whisk to break up any large ice crystals.
Repeat this process twice, then freeze until firm.

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