1 kg ripe peaches
1/2 granulated sugar
Pinch of salt
1/4 cup water
1 Tablespoon lemon juice
1 Tablespoon peach liqueur (see note)
# Peel, pit and coarsely chop the peaches.
# 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 2 cups.
The alcohol will help keep the sorbet smooth and ice-free.