Ingredients
1 1/4 pounds white peaches (about 3 1/2 peaches), quartered and pitted
2 tablespoons fresh lemon juice
2 cups Herb Syrup (made with bay leaves)
Preparation
Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to an airtight container; freeze at least 4 hours, or up to 1 week, before serving.
