Peach Sorbet

• 1 cup Minus 1 Tablespoon Superfine Sugar (you Can Make This By Pulsing Granulated Sugar Several Times In A Food Processor)
• 1/2 cups Plus 1 Tablespoon Bottled Or Filtered Water (not Distilled)
• 2 pounds Peaches
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Lightly Beaten Egg White
• 1 Tablespoon Vodka Or Peach Liqueur (optional)

1. Recipe adapted from Gourmet.
2. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches. Puree peaches in a food processor until smooth. Transfer 2 cups puree to a bowl (reserving the remainder for another use, if you have any) and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.
3. Stir in egg white and vodka or liqueur (optional) and freeze in an ice-cream maker. Serve sorbet immediately or transfer to an airtight container and put in the freezer to harden no more than 3 hours. Note: If you add the vodka or liqueur, you will be able to hold the mixture for longer in the freezer.

sugar, or filtered water, peaches, lemon juice, egg white, vodka

Taken from tastykitchen.com/recipes/desserts/peach-sorbet/ (may not work)