GINGER AND PEACH SORBET, LACED WITH RUM...YUM

We love a good day in the lab, and if it's hot and sunny all the better, we can take our concoctions outside and revel in our creations under the glory of the sunshine.

So whilst enjoying the hot weather we mixed up a batch of our ginger and peach sorbet which we like to lace with rum, but can easily be used with bourbon or brandy if preferred! Really easy to make at home, provided you'll be around the house for 4-5 hours to occasionally check-in on your creation and give it a good stir.

Here's our DIY list for you below, great as an aromatic and sumptous dessert, or chuck small spoons of sorbet into mini glasses, douse with extra rum and serve up as sorbet shots!

 1/2 Cup lemon juice

3 Tins of peach slices/halves in light syrup (include syrup in mixture)

1/2 Teaspoon vanilla extract

1/2 Cup water 

1/2 cup Demerara sugar syrup

Pinch of salt 

75ml Ginger liqueur 

150ml Gold/aged rum

- prepare demerara sugar syrup prior to sorbet prep to allow time to cool. 

  Syrup is 2:1 (sugar:hot water), dissolve the sugar slowly using a kettle until thick and sweet, allow to cool.

- chill all of your products in the fridge overnight before hand

1. using a blender, blend all of the ingredients except the Rum. Blend the ingredients well to produce a thick liquid consistency.

2. Pour mixture into a shallow freezer-friendly container. Place in the freezer and allow to set for 1 hour.

3. After one hour, remove from freezer. The edges should have begun to freeze with the centre still soft. Using a hand blender, or vigorously mixing with a fork, blend the whole mixture in the bowl on a slow setting to create a good consistency throughout.

4. Repeat step (3) a further 3 or 4 times depending on how fast your mixture begins to freeze throughout.

5. Once your mixture has begun to freeze up throughout without the centre remaining soft, remove from freezer. Add the Rum, to your own preference of alcohol content and taste, remembering that too much will keep the consistency thinner. Blend the rum into the mixture.

At this point if your container has a lid, use it, or place into a lidded container, still fairly shallow. Place back into freezer.

6. After one more hour your Sorbet should be ready to go, or you can serve it immediately after mixing in rum. Before serving leave out of the freezer for five minutes to soften and create a more pleasing texture.

Serve with some spanked mint leaves and/or fresh peach wedges.

Note: Ginger liqueur can be fairly easily obtained, try with different brands to see difference in flavour. You might also like to try steeping some crushed fresh ginger in your demerara syrup to enhance your ginger flavouring and aroma.