Peach Sherbet with Sikhye

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the peaches in half, remove the pits, and scoop out the flesh, leaving only about 0.5cm.
2. Put the peach flesh, sikhye, and sugar syrup in a blender and blend coarsely.
3. Freeze step 2 in the freezer for 4 to 5 hours, scraping with a spoon every hour to make the sherbet.
4. Freeze the hollowed-out peaches too and use them as sherbet bowls.
5. Scoop the peach sikhye sherbet from step 3 into the frozen peach bowls.
6. Garnish with mint to finish.