Recipe: Sweet and Tangy Summer Sorbet (blender or food processor and ice cream maker)

SWEET AND TANGY SUMMER SORBET

4 medium-fresh peaches and/or nectarines
1 cup water
2 cups sugar
1/2 cup lemon liqueur (limoncello)
2 tablespoons lemon juice
Extra peach and/or nectarine slices (optional garnish)

Peel, pit and puree fruit until smooth in a blender or food processor; set aside and chill.

Stir together 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.

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 freeze for at least 1 hour, or up to 3 days.

Spoon into small dishes and garnish with fresh fruit slices and mint, if desired.

Makes 8 servings
Source: the California Tree Fruit Agreement