MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Sorbet
 Categories: Five, Dairy, Fruits, Citrus
      Yield: 1 servings
 
    1/3 c  (160 g) raw cane sugar
      2 c  (20 g) dried or fresh lemon
           - verbena
      3 lg Yellow peaches; unpeeled,
           - pitted, coarse chopped
      1 tb Plus 1 1/2 tsp. (20 g) fresh
           - lemon juice
      3 tb (40 g) heavy cream
 
  In a small pot over medium heat, whisk 1 1/3 cups (300
  grams) cold water and the sugar. Bring to a boil,
  stirring occasionally, until the sugar dissolves. Turn
  off the heat and stir in the lemon verbena. Cover the
  pot and refrigerate until completely cooled, about 1
  hour.
  
  When you are ready to churn the sorbet, set a fine mesh
  strainer over a medium bowl. Strain the mixture,
  pressing on the leaves to extract as much syrup as
  possible, then discard the solids.
  
  In a blender or the bowl of a food processor, add the
  peaches and purée until completely smooth. Transfer 2?
  cups (600 grams) of the purée into a large bowl and
  reserve; save the rest for another use. Stir in the
  lemon juice and the cooled lemon verbena syrup, then
  whisk in the heavy cream.
  
  Transfer the mixture to the bowl of an ice cream maker,
  and churn according to the manufacturer's directions
  until the sorbet is thick and frozen, with the
  consistency of soft serve, about 30 minutes. Transfer to
  an airtight metal or plastic container and freeze until
  set, at least 3-4 hours.
  
  To serve, dip an ice cream scoop or spoon in hot water,
  or temper the sorbet in the refrigerator for 20 minutes
  before scooping. Serve immediately.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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