peach and vanilla sorbet

  • 1 x 1kg can peach slices in syrup
  • 2 teaspoons vanilla bean paste 
  • ¼ cup (60ml) lemon juice
  1. Drain the peach slices, reserving 1½ cups (375ml) of the syrup. Place the peaches, reserved syrup, vanilla and lemon juice in a food processor and process until smooth. Pour into a 20cm x 30cm metal tin and freeze for 3–4 hours or until set. 
  2. Cut sorbet into squares and, in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. Makes 1 litre.
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