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.
- Make a simple syrup using the sugar and water.
- 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.
- In your sturdy blender liquify the peaches.
- Combine all of the ingredients in large bowl and whisk together. Refrigerate for two hours.
- 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)