Wattleseed sorbet with peach and nectarine
- 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.
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.
- 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.