Camomile Sorbet with Peach Soup



  • 1 lime
  • 2 tablespoons dried camomile flowers
  • 600 mls (1 pint) water, boiling
  • 200-300g (7-10 oz) granulated sugar


  • ripe peaches, peeled and roughly chopped
  • juice of half a lemon
  • 2 tablespoons sugar
  • 600 mls (1 pint) chilled water


Thinly peel off the lime zest, and put it with the camomile flowers in a jug. Pour on the boiling water, and leave to infuse for 10 minutes.

Stir in the lime juice and the sugar, and when it has dissolved, strain the infusion, cool and freeze.

Using the lesser amount of sugar will give you a grainier sorbet, and more sugar makes it smoother.

Put the peaches, lemon juice, sugar and water in the blender, and blend until smooth.

Pour into chilled soup plates, and add a scoop or quenelle of the sorbet. Very thin slices of peach can be added for garnish, as can fresh camomile flowers or mint leaves.