PEACH SORBET:
5 cups water
2 ¼ cups sugar
juice of ½ lemon
6 peaches, peeled and pitted
Bring water and sugar to a rolling boil in a saucepan
over medium heat, stirring to dissolve sugar thoroughly. Remove from heat and
let cool to room temperature. Add lemon juice.
Puree peaches and add puree to the syrup.
Place mixture in a metal container and freeze until
mushy. Take out and beat with electric beater until smooth.
Return container to freezer. Freeze until firm.
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