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Peach Sorbet


Thursday, January 01, 2004
Serves 9
ΒΌ C. sugar1 T. lemon juice
1 T. water
1 tsp. almond extract
20 oz. bag frozen unsweetened peaches
In 1-qt. Saucepan over high heat, heat sugar, lemon juice and water to boiling. Reduce heat to low and cook, stirring occasionally, until sugar dissolves. Add almond extract. In food processor, with knife blade attached, blend frozen peaches until fruit resembles finely shaved ice, stopping processor occasionally to scrape down side. If fruit is not finely shaved, sorbet will not be smooth. With processor running, slowly pour hot sugar syrup in a thin stream through feed tube until mixture is smooth but still frozen. Spoon sorbet into freezer-safe container and freeze until firm. To serve, let sorbet stand at room temperature 15 to 20 minutes to soften slightly for easier scooping. Makes about 3 cups or nine 1/3-cup servings.
Nutrition Facts:
Calories: 83
Fat calories: 0
Cholesterol: 0mg
Sodium: 4mg
Total Carbohydrate: 21g
Dietary Fiber: 1g
Sugars: 19g
Protein: 0g
Casey Dunlap
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