"Since moving to an area where fresh peaches are plentiful, I've made this frosty treat frequently," writes Mary Dixson of Decatur, Alabama. "It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this when they might decline a slice of cake or pie."
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons lemon juice
- 4 medium ripe peaches, peeled and sliced
- In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
- Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Yield: 3 servings.
Originally published as Peach Sorbet in Quick Cooking July/August 2004, p17
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