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EatingWell Test Kitchen
“This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches before you buy them to make sure they're sweet and ready to eat.”
1½ cups water
⅔ cup sugar
2 tablespoons light corn syrup
1 pound fresh peaches or nectarines, halved and pitted
1 teaspoon freshly grated lime zest
6 tablespoons lime juice
¼ teaspoon salt
1Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves. Add peaches (or nectarines); bring to a simmer. Reduce heat, cover and simmer for 10 minutes.
2Pour the fruit-syrup mixture into a blender. Add lime zest, juice and salt; blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.
3Freeze the sorbet mixture in an ice cream maker, according to the manufacturer's directions. (Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours. Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)
Make Ahead Tip: Freeze in a resealable plastic container for up to 1 week.