White peach & rhubarb bitters sorbet

Hi!

I have been using cocktail bitters in my desserts for a while now, especially in fruit preparations like macerated berries and pie fillings, but for some reason haven’t gotten around to using it in a sorbet until now.

There are a wonderful variety of bitters, but over the summer my go to’s have been orange, rhubarb, black lemon and celery bitters.

I often find white peaches in sorbet a tad too sweet, almost cloyingly so and prefer them raw in all their juicy perfection. But rhubarb bitters have a wonderful floral, berry tartness that offset the very sweet, floral flavour of the white peaches without overpowering them. If you don’t have rhubarb bitters - swap out for cherry or plum bitters, peychaud’s aromatic or angostura orange... Or simply omit and add 25g lemon juice for a clean, white peach flavour(in that case a pinch of malic or citric acid helps balance the sweetness, too).