When peaches are in season, make a big batch of the fruity sorbet and store it in the freezer for warmer months. Be sure to choose ripe peaches for maximum flavour. Here, we've boosted the summer vibes by adding homemade mint ice-cream, crunchy biscuit crumbs and fresh berries.






Skill level

Average: 4.2 (13 votes)


Peach sorbet

  • 1 cup (220 g) caster sugar
  • 2 cups (500 ml) water
  • 2 tbsp lime juice
  • 1 cup chopped canned peaches, drained (or 1 cup fresh, pit removed), blended until smooth
  • ½ egg white


Mint ice-cream

  • 1 cup (160g) icing sugar
  • 1 cup mint leaves, chopped
  • 300 ml thickened (heavy) cream
  • 160 g Greek-style yoghurt
  • 125 g mascarpone
  • few drops of green food colouring


To serve

  • 200 g almond biscotti, crushed
  • 200 g raspberries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 30 minutes

Freezing time 6 hours or overnight 

You will need and ice-cream machine.

Combine the sugar and water in medium saucepan over a medium heat, without boiling, until the sugar dissolves. Next, bring the mixture to boil and boil, uncovered, for 1 minute. Remove from heat and cool the mixture to room temperature.

To make the peach sorbet, combine the sugar syrup, lime juice and peach puree in a large jug. Refrigerate until cold.

Churn the mixture in an ice-cream machine, following the manufacturer's instructions, until almost frozen. Add egg white and continue churning until frozen. Transfer the sorbet into a freezer container, cover and freeze until firm.

To make the mint ice-cream, combine icing sugar and mint in a small food processor. Process until the mixture is combined and the mint is chopped finely. Transfer the sugar mixture into a small bowl and beat with an electric mixer until soft peaks form. Beat in the yoghurt and mascarpone until just combined.

Transfer the mint mixture into a freezer container. Cover and freeze for 6 hours or overnight until firm.

To serve, spoon the mint ice-cream into serving glasses, top with the crushed biscotti and peach sorbet. Divide raspberries among glasses and place on top of the sorbet.


Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin. Art direction by Anne Marie Cummins.