Fresh peach sorbet

Yield: 7 Servings

Measure Ingredient
2 pounds Peeled*, pitted, sliced ripe peaches
2¼ cup Sugar
⅔ cup Orange juice
⅓ cup Bottled lemon juice
\N \N kevin snively

In blender or food processor container, pure peaches. In large saucepan, combine sugar, orange juice and bottled lemon juice. Over medium heat, cook and stir until sugar dissolves; remove from heat.

Stir in pured peaches. Pour peach mixture into 13x9-inch baking pan; freeze untill firm. Remove ½ of the mixture from the freezer. In blender or food processor container, blend half of the frozen peach mixture until light and fluffy, aproximately 1 minute. Spoon mixture into half-pint jelly jars, leaving ½-inch headspace at the top.

Wipe jar tops and threads clean. Place lids on jars; screw bands on firmly. Replace in freezer. Repeat with remaining peach mixture.

Sorbet is ready to eat when firm.

Microwave: Pure peaches as above. In a 4-quart microwave-safe dish, combine sugar, orange juice and bottled lemon juice. Cook on 100% power (HIGH) 5 to 8 minutes, or until sugar dissolves, stirring occasionally. Proceed as above. Microwave ovens vary in wattage and power output; cooking times may need to be adjusted.


dip in boiling water to loosen skin (30 seconds to 2 minutes), then dip in cold water and slip off skins.

>From the Lynnwood Enterprise Aug. 18 1993.

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