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Peach Sorbet
Makes 4 cups


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From The Millennium Cookbook

4 large ripe peaches (about 2 pounds), pitted,and coarsely chopped
cup water
2 tablespoons fresh lemon juice
cup fructose
1 tablespoon minced fresh rosemary, basil, or tarragon (optional)
Pinch of sea salt
 
In a blender, combine all the ingredients and puree until smooth, pulsing if necessary. Freeze in an ice cream maker according to the manufacturer's instructions.
To make a granita-style, pour the mixture into a large shallow baking dish and place it in the freezer. Stir this mixture every hour for up to 4 days. After 4 days, the sorbet may become icy; when this happens, the sorbet can be melted and refrozen.