Peach Sorbet

Serves 8

• 6 ripe but firm yellow peaches, peeled and sliced into wedges (see tip)
• scant 1/2 cup honey (organic or unheated preferred)
• 1/2 cup water
• 5 mint leaves (optional, but recommended)
• 2–3 tsp freshly squeezed lemon juice
• pinch Himalayan salt
• raspberry syrup, for drizzling
• fresh mint leaves, for garnish (optional)

Place peach wedges in a container and freeze for 4 hours.

Meanwhile, to prepare a simple syrup, add the honey and water to a small pot and cook over medium-low heat, stirring often, for 5 minutes, or until honey dissolves. Remove from heat and add mint leaves, if using. Cover, cool, and transfer to the fridge. This can be done a day in advance.

Remove the mint leaves from the simple syrup. Place the peaches and simple syrup in the food processor fitted with the S-blade. Add lemon juice and salt. Blend until smooth and creamy.

Pour into a container and freeze. After 2–3 hours, stir the sorbet with a fork to break up any icy pieces. Repeat every 30 minutes for 4–6 hours.