Wattleseed sorbet with peach and nectarine

A fruity sorbet with a tang of wattleseed nuttiness.

Ingredients
  

  • 700 ml heavy wattle sugar syrup
  • 500 g peach and/or nectarine halves blended smooth. (Ideally blended from frozen)
  • juice of at least one lemon or lime.

Instructions
 

Wattle sugar syrup

  • Simmer together until sugar is dissolved and there is no graininess or scrape of sugar. It will create a clear brown liquid with wattleseed flecks.
  • (Optional) Strain liquid through a fine sieve to remove wattle grounds for a clear syrup. Retain grounds if a slight crunch will improve the dish.
  • Note: wattle sugar is based on raw sugar, and both the raw sugar and the wattleseed will make the syrup a clear dark coffee brown.
  • If a lighter flavour or colour is desired, use 1 tsp roasted and ground wattleseed to 1 cup white caster sugar. Simmer and strain as above.
  • Sugar syrups will keep for a couple of weeks in the fridge.

Sorbet

  • Blend sugar syrup and fruit together.
  • Taste for balance. You need enough lemon/lime to offset the heavy sweetness of the fruit and syrup.
  • You can adjust the flavour by adding more of any ingredient until the balance is right.
  • If in doubt, add more; the sharp edges of flavours get dulled when frozen.
  • Churn in an icecream machine as per instructions.
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