Step‑by‑Step Instructions for Peach Sorbet

• In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium heat. Stir continuously until the sugar completely dissolves, which usually takes about 3-5 minutes. Once you see the syrup shimmering and bubbling slightly, remove the pan from heat and allow it to cool completely at room temperature.
• While the simple syrup is cooling, wash, peel, and slice 4 cups of fresh peaches. In a blender or food processor, add the sliced peaches along with 2 tablespoons of lemon juice. Blend the mixture on high until it reaches a smooth, creamy consistency, resembling a rich fruit purée. This should take about 1-2 minutes, ensuring all the chunky bits are gone.
• Once the simple syrup has cooled to room temperature, pour it into a large mixing bowl. Add the prepared peach purée to the bowl. Using a spatula, stir the mixture gently but thoroughly until both components are evenly combined, ensuring the flavors of the Peach Sorbet meld beautifully together.
• Pour the combined peach and syrup mixture into your ice cream maker. Churn according to the manufacturer's instructions for about 20-25 minutes, or until the sorbet reaches a soft-serve consistency. The mixture should begin to thicken and show a delightful peachy color, ready for the next step.
• After churning, transfer the Peach Sorbet into an airtight container. Use a spatula to pack it down gently, smoothing the top. Seal the container and place it in the freezer for at least 2 hours to firm up. You’ll want the sorbet to be scoopable and refreshing when serving, so allow adequate freezing time.
• Once the freezing is complete, remove the Peach Sorbet from the freezer. Let it sit at room temperature for about 5-10 minutes before scooping. This allows the sorbet to soften slightly for easier scooping. Serve in bowls or cones, delighting in each vibrant, refreshing bite of your homemade Peach Sorbet.