- 500 ml water
- 350 g sugar
- 1 kg Vibona peaches PGI
- juice of 2 lemons, filtered
- fresh peach slices and a few sprigs of mint, to garnish (optional)
A refreshing, light and original sorbet to end a delicious dinner.
Preparation time: 10 minutes
Make a sugar syrup boiling the water with the sugar and leave it to cool.
In the meantime, stone the peaches, cut them into wedges, peel and pass them through a sieve: you should get half a litre of peach puree.
Add it and the sugar syrup to the filtered juice of lemons.
Mix carefully with a wooden spoon to combine all the ingredients.
Then pour into the ice cream maker and let it freeze gradually.
Serve in scoops garnished with fresh peach slices and a sprig of mint, if you wish.