Peach sorbet à la Gabi

Ingredients for 4 servings:

• 150 g sugar
• 2 tbsp lemon juice
• 125 ml water
• ½ stalk(s) cinnamon
• 500 g peach(s), fully ripe
• 250 ml white wine, sweet
• 1 egg white
• 30 g chopped pistachios

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Peel and pit the peaches, and cut into small cubes. Remove 1 tablespoon of the sugar. Boil the remaining sugar with lemon juice, cinnamon, and 125 ml water until you have a syrup (remove the cinnamon stick), then let it cool. Purée the peach cubes and white wine with a hand blender, stir in the syrup, and place everything in the freezer for about 60 minutes, stirring vigorously every now and then. Beat the egg whites until stiff, add the tablespoon of sugar, and continue beating until the egg whites are glossy. Lightly fold the egg whites and pistachios into the sorbet, freeze for about 60 minutes, and stir vigorously every now and then. Tip: You can also make the sorbet in an ice cream maker. Apricots, mangoes, or plums can be used instead of peaches.