Peach Sorbet À La Gabi

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	2 hrs 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and stone the peaches and cut into small cubes. Remove 1 tablespoon of the sugar. Reduce the remaining sugar with lemon juice, cinnamon and 125 ml water to a syrup (remove the cinnamon stick) and allow to cool.
Puree the peach cubes and the white wine with a hand blender, stir in the syrup and place everything in the freezer for about 60 minutes, stirring vigorously again and again.
Beat the egg whites into snow, add the tablespoon of sugar and keep beating until the egg whites are glossy. Fold the egg whites and the pistachios lightly under the sorbet, allow to freeze for another 60 minutes and stir again vigorously several times.
Tip: You can also prepare the sorbet in the ice cream machine. Instead of peaches, apricots, mangoes or plums can also be used.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.