White Peach Sorbet

By pattie_d

You can substitute frozen peaches for fresh ones; thaw and drain the peaches, then weigh 1 1/2 pounds of flesh.

Ingredients

• 4 very ripe white peaches, peeled and pitted
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1 1/4 cups plus 2 tablespoons Simple Syrup for Sorbet
• 2 tablespoons white rum

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.

In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.