SWEET AND TANGY FRUIT SORBET

1 cup water
2 cups sugar
2 cups California peach, nectarine or plum puree, or a mixture of all three, chilled
1/2 cup lemon liqueur
2 tablespoons lemon juice
Fresh California peach, nectarine or plum slices (garnish)

Stir together the water and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until sugar has dissolved.

Refrigerate until well chilled then stir in fruit puree, liqueur and lemon juice. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

Cover and chill for at least 1 hour, or up to 3 days.

Spoon into small dishes and garnish with fresh fruit slices.

Makes 8 servings
Source: California Tree Fruit Agreement (CTFA)