Elena uses this recipe in July and August when the peaches are ready to eat, keep everyone cool on the hot summer days.
There's no easier trip from fruit to dessert than sorbet. Especially this one, which is also kind to frozen peaches, and doesn't even make you remove the skins.
- 3 lbs peaches diced (leave peels on)
- 2 tsp freshly squeezed juice from 1 lime If peaches are very tart, use less lime juice. If very sweet, use slightly more lime juice.
- 1 cup sugar
- 1 tsp salt
Combine peaches, lime juice, and sugar in a food processor and purée until very smooth with no large chunks. You should have about 1 quart of purée.
Pour through a fine mesh strainer into an airtight container and add salt to taste. Press a piece of plastic wrap against surface of purée and chill for 2 to 3 hours, or until very cold.
Churn in an ice cream maker according to manufacturer's instructions.
Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.