Peach Sorbet from Stars Desserts by Emily Luchetti
The quality of this sorbet, as with all fruit sorbets, depends on the ripeness of the fruit. White peaches would be best, but any will do if well perfumed and right from the farmers’ market.
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Ingredients
- 16 ripe peaches (5½ pounds), pitted and sliced
- Pinch salt
- 2 cups Simple Syrup
- 2 teaspoons freshly squeezed lemon juice
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