PEACH-LIME SORBET

This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches
before you buy them to make sure they’re sweet and ready to eat.

11⁄2 cups water
2⁄3 cup sugar
2 tablespoons light corn syrup
1 pound fresh peaches or nectarines,
halved and pitted
1 teaspoon freshly grated lime zest
6 tablespoons lime juice
1⁄4 teaspoon salt
1. Stir water, sugar and corn syrup in a largesaucepan
over medium heat until the sugar
dissolves. Add peaches (or nectarines); bring to
a simmer. Reduce heat, cover and simmer for
10minutes.
2. Pour the fruit-syrup mixture into a blender.
Add lime zest, juice and salt; blend until
smooth. Pour into a large bowl and refrigerate
until cold, 4 hours or overnight.
3. Freeze the sorbet mixture in an ice cream maker, according to the manufacturer’s directions.
(Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours.

Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping
the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)

MAKE S 8 S ERV INGS , 1⁄ 2 CUP EACH (1 QUART ) .
PER S ERV ING: 109 CALORIES; 0 G FAT (0 G SAT, 0 G MONO); 0 MG CHOLESTEROL; 29 G CARBOHYDRATE;
0 G PROTEIN; 1 G FIBER; 77 MG SODIUM; 115 MG POTASSIUM.
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