about 4 cups


  • 4 cups cut-up or sliced peeled very ripe fresh
    peaches or nectarines
  • 2 cups water
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Additional 1 cup cut-up (very small pieces) peeled
    very ripe fresh peaches or nectarines (optional)
  • Sprigs of fresh mint and additional slices of firm
    ripe fresh
    peaches or nectarines for garnish


Prepare peaches or nectarines and set aside.

In a medium heavy saucepan, combine water and sugar; bring
mixture to a boil over high heat, stirring until mixture is dissolved.  Remove from heat, cool slightly, and transfer
syrup to a blender container.  Add 4 cups
cut-up peaches or nectarines and lemon juice; cover and blend at high speed
until mixture is a puree.  Strain
mixture, pressing any remaining pieces of fruit with the back of a wooden
spoon.  Cover and chill puree in the
refrigerator until cold.  (May
quick-chill by placing mixture in a container set in a large bowl filled with
ice cubes or crushed ice and cold water.) 

Freeze the mixture in an ice cream freezer according to
manufacturer's directions.  May stir in
additional peach or nectarine pieces halfway through freezing process, before
sorbet is completely set, if desired. 
After freezing sorbet, transfer to an airtight freezer container, cover
tightly, and continue freezing until firm. 
Garnish each serving with a sprig of fresh mint and a few
slices of additional fresh peaches or nectarines.

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