Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Peach Sorbet
Makes 4 cups
| 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 |
| 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. |
