creamy peach sorbet

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1 cup water
1 cup caster sugar
410 gram can peach slices in natural juices (if using syrup, only use half syrup + half water so it’s not too sweet)
1/4 cup lemon juice
2/3 cup thickened (heavy) cream

1. Heat the water and sugar in a small saucepan over low heat until the sugar is dissolved. Bring the mixture to the boil and cook for 1 minute. Remove from heat, cool to room temperature then refrigerate overnight or until cold.

2. Place peaches and juices in a food processor / blender and puree until smooth. Chill overnight.

3. Combine the sugar syrup, peach puree and lemon juice and mix through. Add the cream and combine.

4. Pour into an ice cream maker and follow manufacturer’s instructions. (Alternatively, pour into a freezable container and freeze. Stir every 2 hours or so until mixture is fluffy, creamy and set.

Makes approx 1.8L.

*recipe adapted from Sunbeam’s ice cream maker’s recipe booklet.

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