4 lg Ripe peaches;
- up to 5, pitted, peeled,
- cut into chunks
3/4 c Natural sugar
1 tb Fresh lemon juice
Use this recipe as a guide for making sorbet from your favorite fresh
fruit. Keep the amount of pureed fruit between 3 and 4 cups, using
additional sugar if needed, depending on the sweetness of the fruit.
Lemon juice is added here to help retain the color and to brighten
the flavor of the peaches. Depending on the fruit you use, a splash
or citrus juice or other flavoring is optional.
Process the peaches in a food processor until smooth. You should have
a little over 3 cups of puree. Transfer to a medium sized bowl.
Place the sugar in a small saucepan over low heat. Add enough of the
puree to moisten the sugar and heat, stirring, to dissolve. Stir into
the remaining puree along with the lemon juice.
Refrigerate until chilled, then freeze in an ice-cream maker
according to the manufacturer's directions.