4 large ripe peaches
(about 2 pounds), pitted,and coarsely chopped |
¾ cup water |
2 tablespoons fresh
lemon juice |
½ cup fructose |
1 tablespoon minced
fresh rosemary, basil, or tarragon (optional) |
Pinch of sea salt |
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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. |
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