No-churn peach Melba sorbet recipe

1. Blitz the peaches, sugar and lime juice in a food processor to a smooth purée. Line a shallow 1ltr tub with nonstick baking paper, then pour in the purée; freeze for at least 8 hrs or overnight.
2. Remove from the freezer and leave for 10 mins to soften slightly. Cut into small blocks, then blitz in the food processor for 1-2 mins until most of the sorbet is broken down. Add the egg white and blitz for another 2 mins, stopping the motor to scrape the sides of the bowl every so often. The sorbet will become mousse-like, light and paler in colour. Once all the crystallised purée has dissolved, remove the baking paper from the container and transfer half the sorbet back into it.
3. Spoon over 3 tbsp of the raspberry sauce, then top with the remaining sorbet and then the remaining raspberry sauce. Use a cutlery knife to swirl the 2 mixtures together to create a ripple effect – don’t overdo it or the colours will merge. Freeze for 3-4 hrs or up to 1 month; remove from the freezer 5 mins before serving. Do not refreeze.

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Vulnerable groups such as babies, toddlers, pregnant women, the elderly, or people who are unwell, shouldn’t eat raw eggs.