Ingredients
1 cup water
1/4 cup and 2 T. organic raw or Turbinado sugar
1/4 cup lemon juice
8 medium-ripe peaches, peeled and sliced
Directions
In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.
