No-churn peach Melba sorbet recipe
Transform classic peach Melba into a colourful homemade sorbet with this easy dessert recipe. Bright raspberry sauce is swirled through sweet peach sorbet for an irresistible fruity summer dessert, perfect for making ahead and feeding a crowd.
See method- Serves 8
- 45 mins to prepare, plus overnight freezing
- 107 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 6 ripe peaches (around 650g prepared weight), stoned and roughly chopped
- 120g caster sugar
- ½ lime, juiced
- 1 free-range egg white
- 6 tbsp Tesco Finest raspberry sauce
Each serving contains
- Energy
- 460kJ 107.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 26g
of the Reference intake
Carbohydrate 26.4gProtein 1.3gFibre 0.3g
Method
- Blitz the peaches, sugar and lime juice in a food processor to a smooth purée. Line a shallow 1ltr tub with nonstick baking paper, then pour in the purée; freeze for at least 8 hrs or overnight.
- Remove from the freezer and leave for 10 mins to soften slightly. Cut into small blocks, then blitz in the food processor for 1-2 mins until most of the sorbet is broken down. Add the egg white and blitz for another 2 mins, stopping the motor to scrape the sides of the bowl every so often. The sorbet will become mousse-like, light and paler in colour. Once all the crystallised purée has dissolved, remove the baking paper from the container and transfer half the sorbet back into it.
- Spoon over 3 tbsp of the raspberry sauce, then top with the remaining sorbet and then the remaining raspberry sauce. Use a cutlery knife to swirl the 2 mixtures together to create a ripple effect – don’t overdo it or the colours will merge. Freeze for 3-4 hrs or up to 1 month; remove from the freezer 5 mins before serving. Do not refreeze.
- See more Summer desserts
Vulnerable groups such as babies, toddlers, pregnant women, the elderly, or people who are unwell, shouldn’t eat raw eggs.
