Image credit to: Boston Organics
Peel and slice peaches. (If you prefer more texture, leave the skin on.) Freeze until firm, preferably overnight.
Put the water in a saucepan. Add sugar and then bring to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved into a simple syrup. Refrigerate until cold. (About an hour.)
In a large blender, add simple syrup, lemon juice, salt and peaches. (If you have a smaller blender, you may have to divide into two batches.) Blend until smooth, but stop before the sorbet melts. (Feel free to add a couple of ice cubes if it gets too soft.)
Eat immediately soft-serve-style, or freeze in a loaf pan for up to 3 days.
- Add 1/4 tsp vanilla extract for Peaches and Cream Sorbet.
- Add 1-2 tbsp freshly ground ginger for refreshing Gingered Peach Sorbet.
- Skip the simple syrup and add the sugar and 3/4 cup bourbon (in place of water) straight to the blender for an adults-only Southern Peach Sorbet.