Peach melba granita

This is a really summery, cooling dessert made with the classic Melba flavours of poached peach and a punchy raspberry sauce, topped with decadent ice-cream.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Summer

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 110 g (½ cup) caster sugar
• 1 lemon, juice
• 4 ripe yellow peaches, stones removed, plus extra to serve
• 250 g raspberries, plus extra to serve
• vanilla ice-cream, to serve

Freezing time: 4 hours

Instructions

1. Combine the sugar and lemon juice with 250 ml (1 cup) water in a small saucepan and bring to a simmer.
2. Combine the peaches and half the lemon syrup in a blender and blend to a smooth puree. Transfer to a tray and freeze.
3. Place the remaining syrup and the raspberries in a blender and blend to a smooth puree. Transfer to a separate tray and freeze. Freeze your serving bowls as well.
4. Using a fork, scrape each frozen puree into crystals and place into the chilled serving bowls with the fruit. Add a scoop of ice-cream on top and serve immediately. 

 

Photography by Adam Liaw.

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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.

Stream free On Demand

Summer

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G