Peach and Marigold Sherbet Recipe - Great British Chefs
This stunning sorbet recipe from Ollie Dabbous combines peach and marigold sorbets – a combination Ollie says is as perfect as tomato and basil.
Ingredients
- 420g of water
- 300g of caster sugar
- 33g of Super neutrose
- 220g of atomised glucose
- 1.2kg Granny Smith apple
- 20g of lemon juice
- 8g of ascorbic acid
- 40g of marigold leaves
- 8 white peaches
- 200g of caster sugar
- 350g of water
- 5g of ascorbic acid
- 8 peaches, reserved from making the crisps
- 15g of lemon juice
- 400g of Greek yoghurt
- 16 Peruvian marigold leaves
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