Peach Sorbet

Ingredients

• 6 medium peaches (2 pounds)
• 3 tablespoons fresh lemon juice
• 2 cups sugar
• 2 cups water

• Nutritional Information

  • Nutritional analysis per serving (9 servings)

    212 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 52 grams sugars; 0 grams protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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9 servings

Preparation

1. Fill a medium saucepan with water and bring to a boil. Place peaches in water for about 15 seconds. Remove with slotted spoon.
2. Place lemon juice in a bowl. Slip skin off peaches with a paring knife. Cut peaches in half and remove pits. Reserve skin and pits. As you work, add peaches to the bowl and coat with lemon juice.
3. Stir together sugar, water, peach skin and pits in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
4. Remove from oven and uncover. Let cool. Strain and refrigerate until cold, several hours or overnight.
5. While syrup is cooking, place peach flesh and lemon juice in a blender. Blend until very smooth, stopping several times to scrape down sides of jar. Refrigerate until cold.
6. Whisk peach puree and syrup together. Place in an ice-cream machine and freeze according to manufacturer’s instructions.

25 minutes