AT A GLANCE
Introducing your summer dessert go-to. It's so simple and refreshing, with a silky texture that sits somewhere between a sorbet and a frozen cocktail. We've used white peaches for their delicate flavour and glorious colour, but yellow peaches work well, too.
|01||Blanch scored peaches in a saucepan of boiling water until skins split (30 seconds, see note), refresh in iced water, then drain and peel. Chop peaches, spread on a tray lined with baking paper and place in freezer until semi-frozen (1-1½ hours).|
|02||Meanwhile, stir sugar and 200ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil, remove from heat and add mint. Cool to room temperature, strain (discard mint), add gin and lime juice, and refrigerate to chill.|
|03||Process chilled peach and syrup to taste in a blender until smooth, then transfer to a container and freeze until spoonable (1-2 hours).|
|04||To serve, chill 6 small serving glasses in the freezer. Divide peach wedges among glasses, drizzle with a little extra syrup and extra gin, and spoon in slushie peach mixture and serve with lime wedges and extra syrup to taste.|