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Peach Melba Sorbet

Rob Whitfield compares his own recipes to playing jazz, saying, "I never do the exact same thing twice," which allows for some flexibility in measurements.

  • 1 1/2 cups homemade peach nectar made from about 4 peaches
  • 1/2 cup raspberry nectar made from about 1/2 pint fresh berries
  • 2 cups water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 4 ounces Egg Beaters

Place water, sugar and lemon juice in saucepan over medium heat. Stir until sugar is completely dissolved. Allow mixture to cool in refrigerator.

Peel peaches, cut into eighths, mash and force through a strainer (either a regular kitchen strainer or piece of muslin). Either way, it takes a bit of effort to extract the juice. Don't worry about some pulp getting into the nectar. Juiciness of peaches determines how many are needed to make 1 1/2 cups nectar. Four juicy, medium-size peaches should be enough.

Mash and strain raspberries (about 1/2 pint to equal 1/2 cup nectar). If you are a little short of 1/2 cup nectar, up to 1/4 cup can be made up with water.

When sugar water is cool, place it in blender with peach nectar, raspberry nectar and Egg Beaters. Blend for several seconds.

Place mixture into ice cream maker. Depending on coldness of mixture and ice cream maker, sorbet should firm up in about a half-hour.

Makes about 1 quart.

Rob Whitfield

Thursday, August 08, 2002

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