Sweet and Tangy Fruit Sorbet
Recipe courtesy of California Tree Fruit Agreement.
1 cup water
2 cups granulated sugar
2 cups peach, nectarine or plum purée, (4 to 6 pieces of ripe fruit) or a mixture of all three, chilled
1/2 cup lemon liquor
2 tablespoons lemon juice
Fresh peach, nectarine or plum slices (garnish)
- Stir together the 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 then stir in fruit purée, liquor and lemon juice.
- Transfer to the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and chill for at least 1 hour, or up to 3 days.
- Spoon into small dishes and garnish with fresh fruit slices.
Makes 8 servings.
Recipe and photograph courtesy of California Tree Fruit Agreement.