MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peach Sorbet
Categories: Five, Dairy, Fruits, Citrus
Yield: 1 servings

1/3 c (160 g) raw cane sugar
2 c (20 g) dried or fresh lemon
- verbena
3 lg Yellow peaches; unpeeled,
- pitted, coarse chopped
1 tb Plus 1 1/2 tsp. (20 g) fresh
- lemon juice
3 tb (40 g) heavy cream

In a small pot over medium heat, whisk 1 1/3 cups (300
grams) cold water and the sugar. Bring to a boil,
stirring occasionally, until the sugar dissolves. Turn
off the heat and stir in the lemon verbena. Cover the
pot and refrigerate until completely cooled, about 1
hour.

When you are ready to churn the sorbet, set a fine mesh
strainer over a medium bowl. Strain the mixture,
pressing on the leaves to extract as much syrup as
possible, then discard the solids.

In a blender or the bowl of a food processor, add the
peaches and purée until completely smooth. Transfer 2?
cups (600 grams) of the purée into a large bowl and
reserve; save the rest for another use. Stir in the
lemon juice and the cooled lemon verbena syrup, then
whisk in the heavy cream.

Transfer the mixture to the bowl of an ice cream maker,
and churn according to the manufacturer’s directions
until the sorbet is thick and frozen, with the
consistency of soft serve, about 30 minutes. Transfer to
an airtight metal or plastic container and freeze until
set, at least 3-4 hours.

To serve, dip an ice cream scoop or spoon in hot water,
or temper the sorbet in the refrigerator for 20 minutes
before scooping. Serve immediately.

RECIPE FROM: https://www.saveur.com

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