Skill required: Ice cream lover
3/4 cup granulated sugar
3/4 cup water
1/4 cup light corn syrup
6 fresh ripe peaches (about 1 1/2 to 2 pounds), washed, pitted, and sliced
3 tablespoons freshly squeezed lemon juice
1. In a small saucepan, combine sugar, water, and corn syrup.
2. Stir over medium heat until boiling; let boil for 1 minute.
3. Place pan in an ice-water bath or refrigerate to cool.
4. Place sliced peaches in the bowl of a food processor and sprinkle with lemon juice.
5. Pour cooled syrup over peach slices and puree until smooth.
6. Pour pureed peach mixture into ice-cream machine and process according to manufacturer’s directions.
7. Place sorbet in freezer to ripen for at least 3 hours before serving.
Yield: 1 quart
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