Makesabout 1 quart
- Active time:20 min
- Start to finish:7 1/4 hr (includes making syrup, chilling, and freezing)
ADAPTED FROM DANIEL PATTERSON
April 2008
-
1 1/2
lb
ripe white peaches, peeled, pitted, and sliced
-
1 1/2
cups
jasmine syrup
-
2
tablespoons
fresh lemon juice, or to taste
-
Sugar to taste (optional)
-
Equipment:
an ice cream maker
-
Purée peaches, syrup, and lemon juice in 2 batches in a blender until smooth. Add lemon juice and/or sugar to taste if necessary (keep in mind that sorbet will taste a little less sweet when frozen). Strain through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.
-
Chill, covered, until cold, at least 4 hours.
-
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Cook’s note: Sorbet keeps 3 days.
