Introducing your summer dessert go-to. It's so simple and refreshing, with a silky texture that sits somewhere between a sorbet and a frozen cocktail. We've used white peaches for their delicate flavour and glorious colour, but yellow peaches work well, too.
- 10 ripe white peaches, 8 with bases scored, 2 cut into thin wedges
- 220 gm caster sugar (1 cup)
- 80 gm mint (1 bunch)
- 40 ml gin, plus extra to serve
- Juice of 2 limes, plus extra wedges to serve
- 1Blanch scored peaches in a saucepan of boiling water until skins split (30 seconds, see note), refresh in iced water, then drain and peel. Chop peaches, spread on a tray lined with baking paper and place in freezer until semi-frozen (1-1½ hours).
- 2Meanwhile, stir sugar and 200ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil, remove from heat and add mint. Cool to room temperature, strain (discard mint), add gin and lime juice, and refrigerate to chill.
- 3Process chilled peach and syrup to taste in a blender until smooth, then transfer to a container and freeze until spoonable (1-2 hours).
- 4To serve, chill 6 small serving glasses in the freezer. Divide peach wedges among glasses, drizzle with a little extra syrup and extra gin, and spoon in slushie peach mixture and serve with lime wedges and extra syrup to taste.
To blanch an ingredient, cook it briefly in boiling water, then drain it. To refresh it, plunge it in plenty of iced water (this stops the cooking process), then drain it.