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Cremolata di pesche


  • 350g 12 oz peaches
  • 350ml 1-1/2 cups water
  • 350g 12 oz granulated sugar
  • 1 lemon, juice of

For the macerate fruit

  • 1 small peach
  • sugar q.b.


  • Peel and pit the peach, then slice it into bite-sized chunks or thin wedges, as you prefer. Cover it with sugar and let it macerate at least one hour.
  • Meanwhile, place the rest of the peaches in a blender along with the sugar, water and lemon juice. Blend until smooth.
  • Transfer the peach purée to an ice cream maker and freeze until the purée reaches a soft-serve consistency. Just before it's ready, add in the macerated peach and continue until the peach bits have chilled. Take care that they don't actually freeze.
  • Serve right away