White Peach Iced Sherbet with Honey Anzac Biscuits
- Number of Servings: 10
Ingredients
1 cup caster sugar1/2 cup sauvignon blank2 white peaches, halved1/3 cup lemon juice410ml milk100g rolled oats1 cup plain flour, sifted200g caster sugar1 cup shredded coconut125g unsalted butter, chopped2 Tbl honey1 1/2 tsp bicarbonate of soda, sifted
Heat the caster sugar and sauvignon blank in a samll suacepan over high heat for 2-3 minutes, stirring to dissolve the sugar. Allow to cool.
Place the halved peaches and lemon juice in a blender and puree until smooth. Strain. Add the peach mixture to the wine syrup and stir to combine. Stire in the milk - it might look curdled.
Pour the mixture into a shallow container and freeze until frozen at the edges. Removed from the freezer and beat using electric beaters. Pour the mixture back into the container and refreeze. Repeat this process 2 or 3 times. Alternatively use an ice cream maker.
Preheat the oven to 160C. Line 2 baking trays with baking paper.
Combine the oats, flour, sugar and coconut together in a large bowl. Make a well in the centre and set aside.
Heat the butter and honey in a small suacepan over medium heat and stir until combined. Stir in the bicarbonate of soda. Pour the hone mixture into the dry ingredients and stir to combine. If the mixture is very dry and crumbly, add 1-2 Tbl water.
Place 1 Tbl of mixture on the prepared tryas for each biscuit, spaced 5cm apart. Bake 12-14 minutes until golden.
Serve the sherbet with biscuits and fresh raspberries.
Number of Servings: 10
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Place the halved peaches and lemon juice in a blender and puree until smooth. Strain. Add the peach mixture to the wine syrup and stir to combine. Stire in the milk - it might look curdled.
Pour the mixture into a shallow container and freeze until frozen at the edges. Removed from the freezer and beat using electric beaters. Pour the mixture back into the container and refreeze. Repeat this process 2 or 3 times. Alternatively use an ice cream maker.
Preheat the oven to 160C. Line 2 baking trays with baking paper.
Combine the oats, flour, sugar and coconut together in a large bowl. Make a well in the centre and set aside.
Heat the butter and honey in a small suacepan over medium heat and stir until combined. Stir in the bicarbonate of soda. Pour the hone mixture into the dry ingredients and stir to combine. If the mixture is very dry and crumbly, add 1-2 Tbl water.
Place 1 Tbl of mixture on the prepared tryas for each biscuit, spaced 5cm apart. Bake 12-14 minutes until golden.
Serve the sherbet with biscuits and fresh raspberries.
Number of Servings: 10
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 372.9
- Total Fat: 12.0 g
- Cholesterol: 4.2 mg
- Sodium: 86.7 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.9 g
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