Place peaches, sugar and salt in a food
processor and pulse until combined.
With the machine running, pour water,
lemon juice and peach liqueur through the feeding tube and process
for 1 minute or until the sugar is dissolved.
Refrigerate peach mixture until well chilled,
about 1 hour.
Pour the chilled peach mixture into an
ice cream maker and follow the manufacturer's instructions.
Transfer the sorbet to an freezer-safe
container and press a sheet of plastic wrap against the surface.
Cover and freeze the sorbet until firm. about 3 to 4 hours.
Makes about 3 cups.
Note: The alcohol will help keep the sorbet
smooth and ice-free.
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