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Peach Mosca-TOE Sorbet

Featuring: Moscato Wine


  • 680g peaches (can substitute frozen, unsweetened peaches, for fresh)
  • 110g sugar + 1 tablespoon
  • 3 teaspoons lemon zest
  • 177ml Barefoot Moscato
  • 2 tablespoons of fresh lemon juice


  1. Put peaches in a large saucepan and cover them with boiling water. Cook 2 minutes drain and rinse under cold water.
  2. Peel peaches; halve them and remove pits. Slice and transfer to food processor. Coarsely puree and pour into a bowl.
  3. Bring sugar and 120ml of water to boil over medium-high heat. Add 2 tsp. lemon zest and simmer 3 mins. Remove from heat and cool 10 mins.
  4. Strain syrup into peach purée and blend well. Add Barefoot Moscato, lemon juice and remaining teaspoon of lemon zest. Stir well and refrigerate until well chilled.
  5. Transfer to ice cream/sorbet maker and freeze.

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