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Home Portfolio : Yellow cling peaches, raisins and rosé cava sorbet
Yellow cling peaches, raisins and rosé cava sorbet

Yellow cling peaches, raisins and rosé cava sorbet

Restaurant El Racó de la Cigonya. Els Monjos

Preparation

  1. Place the Cava, sugar, lemon peel and cinnamon in a saucepan until it starts to boil and turn off fire.
  2. Clean the peaches and cut in halves.
  3. In a tray place the peaches skin down and sprinkle them with Cava vinegar. Place them in a pre-heated oven (190º C) and cook for 10 minutes. Add the raisins and place in the oven again for 2 more minutes.
  4. To make the Cava sorbet, place a saucepan with the sugar and water on the fire until it boils. Cool down for five minutes and add the rosé cava.
  5. Freeze for 12 hours, remove from freezer and scrape with fork to use.
Recommended Cava: ROSÉ BRUT

Ingredients

  • 4 cling peaches
  • 200 ml of Cava
  • 75 g. of sugar
  • lgrated peel of half a lemon
  • 1/2 cinnamon stick
  • 75 g of raisins

Rosé Cava sorbet:

  • 1/2 litre of water
  • 60 grs. of sugar
  • 100 ml of Rosé Cava

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