Pea Sorbet

Preparation info
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By Sat Bains

Published 2012

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For the Pea Sorbet

  • 500 ml water
  • 110 g caster sugar
  • 500


Bring the water and sugar to the boil in a saucepan. Allow to cool. Place the resulting syrup into a blender and add the peas and mint. Blend on full speed for 30 seconds. Season with a little salt and blend for a further 30 seconds. Pass through a chinoise straight into a Pacojet beaker and freeze. Churn at least 3 times before use.