Summer Peach Sorbet

Summer Peach Sorbet

Serve scoops of this frozen treat alone, in a float with Prosecco, or along with a few of your favorite shortbread cookies. Macerating the peaches in sugar and choosing the ripest fruit possible are the keys to success.

Ingredients :

• 2 pounds ripe peaches, peeled, pitted, and sliced (5 1/2 cups)
• 1 1/2 cups granulated sugar
• 3 tablespoons fresh lemon juice

Directions

1. Toss together peaches, sugar, and lemon juice in a medium bowl until peaches are well coated. Cover and refrigerate, at least 24 hours or up to 48 hours.
2. Transfer macerated peaches and the accumulated juices to a blender; blend until smooth, about 30 seconds.
3. Pour sorbet base into an ice cream maker, and churn according to manufacturer’s instructions until the consistency is smooth and very thick, about 25 minutes. Transfer to a shallow freezer-safe container. Cover tightly with plastic wrap, pressing wrap directly against surface of sorbet. Freeze until firm but scoopable, about 4 hours.