White Peach Sorbet
White peaches and white rum make for a peachy sorbet.
- Yield: Makes 1 quart
Source: Martha Stewart Living, June 1998
- 4 very ripe white peaches, peeled and pitted
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1 1/4 cups plus 2 tablespoons Simple Syrup for Sorbet
- 2 tablespoons white rum
Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.