KCB 13.8: Peach Sorbet

1. Heat the water and sugar in a small saucepan over low heat until the sugar dissolves; then boil for 3-4 minutes. Set aside until quite cold.

2. Immerse the peaches in boiling water for 1 minute. Drain and remove the skins and stones.

3. Blend the peaches until smooth in a blender or food processor. Add the lemon juice and blend for 1 more minute. Empty the fruit into a bowl, add the cold syrup, pour into a shallow freezer tray, and freeze until half firm. Remove, transfer to a bowl, and whisk vigorously. Return to the tray and freeze again until firm.

4. About 40 minutes before serving, transfer the sorbet to the refrigerator, allowing it to soften. Scoop the sorbet into tall glasses and serve immediately.