Summer Peach Sorbet

Ingredients

• 2 pounds ripe peaches, peeled, pitted, and sliced (5 1/2 cups)
• 1 1/2 cups granulated sugar
• 3 tablespoons fresh lemon juice

Steps

1. Toss together peaches, sugar, and lemon juice in a medium bowl until peaches are well coated. Cover and refrigerate, at least 24 hours or up to 48 hours.
2. Transfer macerated peaches and the accumulated juices to a blender; blend until smooth, about 30 seconds.
3. Pour sorbet base into an ice cream maker, and churn according to manufacturer’s instructions until the consistency is smooth and very thick, about 25 minutes. Transfer to a shallow freezer-safe container. Cover tightly with plastic wrap, pressing wrap directly against surface of sorbet. Freeze until firm but scoopable, about 4 hours.