White Peach and Rose Sorbet - Heather Christo

Step 1

Instructions In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.Scoop and serve.

Step 2

Instructions

Step 3

In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.Scoop and serve.

Step 4

Instructions In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.Scoop and serve.

Step 5

Instructions

Step 6

In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.Scoop and serve.