Peach and ginger beer sorbet

Makes 1 LITRE Desserts and puddings

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Method

Set a sieve over a small pan, add the peach halves and collect the juice in the pan, reserving the peaches. Add the jocheong to the pan and slowly warm the mixture over a low heat, stirring to combine fully. Remove the pan from the heat and leave to cool slightly.

Put the peaches and the cooled juice in a high-speed blender. Add half the ginger beer and all the lime juice, blend until smooth and stir in the remaining ginger beer.

Pour the sorbet mixture into a freezer-proof container or resealable bag. Transfer to the freezer. When frozen, remove and leave to sit at room temperature for a few minutes to loosen the mixture from the container, then cut into large chunks, transfer to the blender and blend until smooth again to break up the ice crystals. The bright orange colour should turn a soft, creamy yellow.

Once smooth, transfer to the container and put in the freezer to set before serving.

COOK’S NOTE

If you don’t have a high-speed blender, you can take the mixture to almost frozen, then energetically break up the ice with a fork every 30-45 minutes a few times, to achieve a fairly smooth granita.