Gastronomixs

Blood peach sorbet with grenadine

Blood peach sorbet with grenadine

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Ingredients

500

ml

grenadine syrup

500

ml

blood peach coulis (frozen)

1

 

lemon

Preparation method

  • Mix the grenadine syrup with the coulis and add the lemon juice for acidity.
  • Churn in a sorbetière to create a sorbet.

Serving suggestions

  • As a component in a dessert, e.g. with strawberries, yuzu, and white chocolate.
  • As a component in an amuse-bouche, e.g. with pistachio sponge cake and stuffed raspberries.

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