Peach and elderflower sorbet with lemon mascarpone cream
There has been a bottle of elderflower cordial sitting patiently at the back of my pantry for months now. Elderflower cordial is relatively new to supermarkets and, having walked past it many times, I decided to take some home and create deliciousness of some kind! Sourced from honey-scented flowers, this aromatic cordial is sweet, a little zingy, and perfect paired with summer peaches!
This sorbet doesn't set as hard as your store-bought stuff, but it is much more enjoyable! The peaches, elderflower and sweet moscato all become best friends, with the peaches taking front and centre. The addition of the lemon mascarpone cream breaks up the icy-sweet sorbet by providing such luscious creaminess. This sorbet is definitely one of my favourites; I'm even considering making a year's supply while peaches are in season…
Don't forget to like stylepot on Facebook and follow me on Twitter.
What you'll need:
500g caster sugar
3 cups water
1 1/2 cups peach puree (that's about 4 peaches)
400ml moscato
1 cup elderflower cordial
Lemon mascarpone cream:
250g mascarpone
1 cup thickened cream
1 tablespoon finely grated lemon zest
1/4 cup icing sugar, sifted
What to do:
Begin by halving the peaches and removing their seeds. Place peaches in a food processor and whizz into puree. Strain puree through a sieve and into a bowl to eliminate most of the skin.
Place the sugar, water, peach puree, moscato and cordial in a large saucepan over medium-low heat and stir until the sugar has dissolved. Increase heat to high and bring to the boil for 5 minutes. Pour syrup into a large container and freeze until cool.
If you have an ice-cream maker, follow machine instructions to churn the sorbet until thick. Place back into container and freeze until required.
If you don't have an ice-cream maker, freeze the syrup for 2 hours. Use a fork to rake the mixture and then allow it to freeze completely. Once frozen, break apart and transfer to a food processor. Process until smooth, place back into the container and freeze until required.
To make the mascarpone cream, place the mascarpone, cream, zest and icing sugar in a bowl. Whisk (or beat using an electric mixer) until soft peaks form and the cream is thick.
Serve sorbet with a dollop of mascarpone cream and enjoy!
