And now I'm sitting here, eating Girl Scout Cookies, pining away for my lost peach sorbet. I'm anxiously awaiting warmer days and the peaches that come with them.
1/2 c. sugar
1/2 c. water
1/3 c. light corn syrup
1 1/2 lbs. fresh peaches, pitted and sliced (I leave the peels on)
1/2 lemon, juice of
1/4 t. salt
How:Place all ingredients in a food processor or blender and puree until smooth. Place mixture in the refrigerator for at least 2 hours. When cold, freeze in an ice cream maker according to the manufacturer's instructions.
Fresh out of the ice cream maker it will be very soft, but ready to serve. Or, you can place it in your freezer for a few hours to firm up before serving.
adapted from food.com