Melba & Granola-style Peach Sorbet: Gourmet Recipe

Ingredients:

• 4 medium-sized peaches, peeled and chopped
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 cup water
• 1/2 cup plain Greek yogurt
• 1/4 cup granola
• 1/4 cup raspberry or strawberry jam

Instructions:

1. Preheat oven to 375°F/191°C. Spread granola in a single layer on a baking sheet and bake for 8-10 minutes, or until lightly toasted. Set aside to cool.
2. In a blender, puree the peaches, sugar, and lemon juice until smooth.
3. Add the water and yogurt, and pulse to combine.
4. Transfer the mixture to an ice cream maker and churn according to manufacturer’s instructions, usually about 25-30 minutes.
5. Transfer the sorbet to a freezer-safe container, and layer with the toasted granola and jam.
6. Cover and freeze for at least 2 hours or until firm.

Serving Suggestions:

• Scoop out the Peach Sorbet into a bowl and serve with a side of freshly sliced Melba Toast to balance out the sweetness of the sorbet.
• For added crunch, garnish with a few more pieces of toasted granola on top of the sorbet.

Verdict:

Our Melba & Granola-style Peach Sorbet is a deliciously refreshing summer treat that’s both sweet and tangy. The perfect way to cool off on a hot summer day. The addition of Melba Toast adds a crunchy, savory contrast to the sweet sorbet. Overall, a delightful gourmet recipe that’s sure to impress your guests.