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.
Ingredients
Print Recipe
Pin Recipe