This sorbet is fabulous topped with sparkling wine and served in small glasses so they can be drunk while still nice and cold.

Makes about one litre

For the sorbet solution
500g filtered water
250g caster sugar
20g powdered glucose, available from chemists

500g fresh skinless white peach puree…cold
25g freshly squeezed and strained lime juice

Weigh the water, sugar and glucose into a saucepan. Place on high heat and stir long enough to dissolve sugar and glucose – do not reduce. Chill completely before proceeding.

Peel the peaches and puree them with the lime juice, then pass through a fine sieve. Mix the sorbet solution and peach puree together and churn. If you don’t have an ice-cream machine, freeze in shallow trays tightly covered with foil, then break it up, blitz it in a food processor and return it quickly to the trays and refreeze.

This recipe also works with yellow peaches and nectarines.

Gone are the days when fabulous, tree ripened peaches are available in abundance, but, if you are lucky enough to have a tree you can use your fruit juicer. This saves having to strain and gives the puree a light colour from the skin. Weigh the puree in 500g lots and freeze. 

It is important to remember that the puree oxidises so you need to work quickly. Chefs lucky enough to have a blast freezer can rock this in.