Peach Sorbet
Recipe By : Cook's Illustrated, August 1995, Number Fifteen

6 whole peaches
1/2 cup water
1 cup minus 1 tablespoon sugar
2 tbsp lemon juice
1 tbsp vodka or peach brandy (optional - to make sorbet creamier)

Peel and pit peaches. Puree flesh with water until smooth. Should make 2 cups.

Combine peach mixture with remaining ingredients in large bowl.

Stir for several minutes until sugar has dissolved.

Pour mixture into small container and refrigerate until mixture is no more than 40F.

Pour chilled mixture into container of ice cream machine and churn until frozen.