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Maltese Peach Sorbet with Toasted Almonds - Image 1

Maltese Peach Sorbet with Toasted Almonds

Maltese cuisineMediterranean cuisineMediterranean
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Maltese Peach Sorbet with Toasted Almonds

  1. Ice Cream & Frozen Desserts

Prep: 20 min • Cook: 5 min. A vibrant and dairy-free sorbet bursting with the flavor of fresh Maltese peaches, enhanced by a hint of almond extract and garnished with lightly toasted almonds for a delightful crunch. Perfect for a refreshing dessert on a warm day.

Preparation time
20 min
Cooking time
5 min
Total time
25 min
Servings
4
Course
Dessert
Complexity
Easy
Units:
Scale:

Ingredients

Sorbet

  • 4 pcs maltese peaches(ripe, peeled, pitted, and roughly chopped)
  • 1 cup sugar(granulated)
  • 2 tbsp lemon juice(freshly squeezed)
  • 1/2 tsp almond extract
  • 1/2 cup water

Garnish

  • 1/4 cup almonds(sliced, lightly toasted)

Instructions

Sorbet Preparation

  1. Combine peaches, sugar, lemon juice, almond extract, and water in a blender or food processor. Blend until completely smooth.
  2. Pour the peach mixture into a shallow freezer-safe container. Cover and freeze for at least 4-6 hours, or until solid enough to scoop. Stir every hour for the first 3 hours to prevent ice crystals.

Toasting Almonds

  1. While the sorbet is freezing, spread the sliced almonds in a single layer on a baking sheet.
  2. Toast in a preheated oven at 180°C (350°F) for 5-7 minutes, or until lightly golden brown. Watch carefully to prevent burning. Let cool completely.

Serving

  1. Once frozen, remove the sorbet from the freezer and let it soften for a few minutes if too hard.
  2. Scoop the Maltese peach sorbet into individual serving bowls or glasses and garnish with the toasted almonds.

Nutrition

Servings
4
Serving size (imperial)
4.2 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories180 kcal150 kcal720 kcal
Protein1 g0.8 g4 g
Fat1.5 g1.3 g6 g
Carbs40 g33.3 g160 g

Tips

  • For best texture, use very ripe peaches. If peaches are not sweet enough, add a little more sugar.
  • Stirring the sorbet during freezing helps prevent large ice crystals, resulting in a smoother textur
  • Serve immediately after garnishing for the best crunch and sorbet consistency.

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