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Peach Ice with Raspberry Melba Sauce

Yankee Plus Dec 2015


Peach Ice with Raspberry Melba Sauce
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Follow a substantial meat with this light and refreshing dessert, which should be made at least a day in advance. --The Governor’s Inn, Ludlow, Vermont

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  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 can (29 ounces) peaches (drain and reserve syrup)
  • 1/4 cup peach-flavored brandy
  • 1/4 cup lemon juice
  • Raspberry Melba Sauce (recipe follows)


Combine sugar, corn syrup, and peach syrup in saucepan. Bring mixture to a boil stirring constantly. When sugar has dissolved, reduce heat and simmer 3 minutes. Cool. Place peaches in food processor or electric blender, add the brandy, and process until smooth.

Combine syrup, peach puree, and lemon juice. Pour into 8inch-square pan and freeze.

When ready to serve, place a scoop of peach ice in each champagne glass and top with Raspberry Melba Sauce.

Raspberry Melba Sauce


  • 1 package (10 ounces) frozen raspberries, thawed
  • Water (or brandy or raspberry liqueur)
  • 1/3 cup red currant jelly
  • 2 tablespoons cornstarch


Drain berries and reserve juice. Add water to juice to equal 2/3 cup. Combine juice, jelly, and cornstarch in saucepan. Cook until clear and thickened. Stir in raspberries. Chill and serve over Peach Ice. Ample for Peach Ice recipe, with a little left over to try on ice cream.
Updated Friday, December 14th, 2007

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