Sweet & Tangy Summer Sorbet Recipe
1 cup water
2 cup sugar
4 medium fresh California peaches and/or nectarines, peeled and puréed, chilled
1/2 cup lemon liqueur
2 tbsp lemon juice
Fresh California peach and nectarine slices for garnish
Step 1: Stir together water and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 2-3 minutes or until sugar has dissolved. Refrigerate until well chilled; stir in fruit purée, liqueur and lemon juice.
Step 2: Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Cover and freeze for at least 1 hour, or up to 3 days. Spoon into small dishes and garnish with fresh fruit slices.
Reprinted with permission from the California Tree Fruit Agreement.