peach and rooibos tea sorbet

ingredients

• 100g caster sugar
• 600g soft ripe yellow peaches (nectarines or apricots also work)
• 50g water, plus 1 tbsp
• 5 rooibos tea bags
• 3 strips lemon peel
• 4 tbsp lemon juice
• 1 tbsp vodka, gin, or tequila

instructions

1. halve peaches, remove stones, chop into 2cm pieces — you want about 500g
2. freeze for 3 hours
3. combine sugar and 50g water in a pan, dissolve over heat
4. remove from heat, add tea bags, lemon peel, lemon juice, alcohol, and 1 tbsp water
5. stir and leave to infuse until cool
6. squeeze tea bags into the syrup, discard bags
7. put syrup and lemon peel into a blender
8. add frozen peach a bit at a time, blitz until smooth
9. transfer to a container, freeze for 1.5 hours