pounds of ripe peaches
1 cup minus 1 tablespoon sugar
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon vodka or peach liqueur
processor, pulse together ripe peaches (peeled, pitted and coarsely
chopped), sugar, and a pinch of salt until combined, about 15 pulses.
With the machine running, pour in water, fresh lemon juice and
vodka or peach liqueur through the feeding tube and continue to process
until the sugar is dissolved, about 1 minute.
Strain the mixture into a large bowl and refrigerate until completely
chilled, about 1 hour.
Pour the chilled mixture into an ice cream maker and follow
manufacturer's instructions. Transfer the sorbet to an airtight
container and press plastic wrap against the surface. Cover the
container and freeze the sorbet until firm, about 3 hours. Makes about
1 1/2 pints.
Note: The alcohol is important. It keeps the sorbet smooth and
ice-free, as well as allowing you to use less sugar.