Chef Dave Bergmann,
Bergmann’s On Lombard
Although used here as a palate cleanser, Chef Dave believes sorbets are really meant for dessert. To cleanse the palate between courses he suggests a little bit of carbonated water.
Ingredients
4 oz can peaches in syrup
1/4 cup amaretto
1 tsp fresh lemon juice
1/4 cup soda water
Sugar, to taste
Method
- In a food processor, purée peaches with amaretto, lemon juice, peach syrup, soda water, and sugar. Place mixture in shallow, non reactive dish and place in freezer. Stir sorbet with a fork approximately every five minutes so it will not set. Repeat this process five or six times. Place in an air tight container in freezer until ready for service.
To serve
- Using a small ice cream scoop, dish sorbet into a chilled champagne or martini glass. Garnish with lemon sage.
Yield 4 servings