Ripe peaches make a soft, fragrant sorbet with very little effort.

Ingredients

• Peach pulp: 200 g
• Sugar: 110 g
• Water: 100 g
• Juice of 1 lemon

Method

1. Cut the peach pulp into pieces, add the sugar and water, and blend until smooth. The source does not say when to add the lemon juice, so blend it in at this stage.
2. Freeze the mixture in the Freeze&Go.

Tip: This same recipe also works with apricots.

Bring it to your business in New Zealand

Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. For ready-made flavour bases, browse Rubicone ingredients.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.