Sorbet Jolie Blonde (Joli Blon)

• 1 cup sugar
• 1 cup water
• 1 pound ripe peaches (peeled) or enough to yield 2 cups when liquified in a blender.
• 1 cup Lillet Blanc
• 2 tablespoons fresh lemon verbena chopped.

1. Make a simple syrup using the sugar and water.
2. Peel the peaches. An easy way to do this is to bring a large pot of water to a boil. Using a sharp knife cut a shallow "X" into the bottom of each peach. Drop them into the boiling water and let them alone for 1 - 2 minutes. The skin will begin to separate from the flesh. Remove from the water and when cool enough to handle pull off the peel. Halve the peaches and remove the stone.
3. In your sturdy blender liquify the peaches.
4. Combine all of the ingredients in large bowl and whisk together. Refrigerate for two hours.
5. Follow the instructions for your ice cream maker. This should yield about 1 1/2 quarts. Serve at once or freeze.

sugar, water, peaches, lillet blanc, lemon verbena

Taken from food52.com/recipes/23376-sorbet-jolie-blonde-joli-blon (may not work)