Peach Sorbet | America's Test Kitchen
Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.
Ingredients
- 6 medium peaches, peeled and pitted; flesh pureed with 1/2 cup cold water until smooth
- 1 cup granulated sugar, minus 1 tablespoon
- 2 tablespoons lemon juice from 1 large lemon
- 1 tablespoon vodka or peach brandy
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