Peach Vanilla Sorbet
Author: Greg Neville, Lugano and Pine restaurants
Ingredients
6 large ripe peaches, peeled and chopped
Juice of 1 lemon
1 vanilla bean, scraped
1 1/2 cups granulated sugar
1 1/2 cups water
2 tablespoons light corn syrup
Directions
In large bowl toss peaches with lemon juice, set aside.
Combine sugar, water, corn syrup and pulp from vanilla bean in a saucepan. Cook over high heat until sugar completely dissolves. Cool to room temperature.
Puree peaches with half of the cooled syrup, stir into rest of syrup. Pour through fine mesh strainer, pressing on solids. Refrigerate mixture completely. Process in ice cream maker according to manufacturers instructions.
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