White Peach Sorbet

• 400 g ripe white peaches (about 5)
• 1 gelatin sheet
• 100 g glucose (1/4 cup)
• 2 g kosher salt (1/2 teaspoon)
• 0.5 g citric acid (see page 16) (1/8 teaspoon)

1. Cut the peaches in half and pit them.
2. Plop them into a blender and puree until smooth and homogenous, 1 to 3 minutes.
3. Pass the puree through a fine-mesh sieve into a medium bowl.
4. Use a ladle or spoon to press on the dregs of the puree to extract as much juice as possible; you should only be discarding a few spoonfuls worth of solids.
5. Bloom the gelatin (see page 29).
6. Warm a little bit of the peach puree and whisk in the gelatin to dissolve.
7. Whisk in the remaining peach puree, the glucose, salt, and citric acid until everything is fully dissolved and incorporated.
8. Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
9. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
10. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
11. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
12. With all things fresh and seasonal, its always important to taste, taste, taste.
13. Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
14. Instead of a whisk, use a hand blender to mix the sorbet base.

white peaches, gelatin sheet, glucose, kosher salt, citric

Taken from www.epicurious.com/recipes/food/views/white-peach-sorbet-382358 (may not work)