| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 7 | Servings | ||
INGREDIENTS
| 2 | lb | Peeled*, pitted, sliced ripe peaches |
| 2 1/4 | c | Sugar |
| 2/3 | c | Orange juice |
| 1/3 | c | Bottled lemon juice |
| kevin snively |
INSTRUCTIONS
In blender or food processor container, pure peaches. In large saucepan, combine sugar, orange juice and bottled lemon juice. Over medium heat, cook and stir until sugar dissolves; remove from heat. Stir in pured peaches. Pour peach mixture into 13x9-inch baking pan; freeze untill firm. Remove 1/2 of the mixture from the freezer. In blender or food processor container, blend half of the frozen peach mixture until light and fluffy, aproximately 1 minute. Spoon mixture into half-pint jelly jars, leaving 1/2-inch headspace at the top. Wipe jar tops and threads clean. Place lids on jars; screw bands on firmly. Replace in freezer. Repeat with remaining peach mixture. Sorbet is ready to eat when firm. Microwave: Pure peaches as above. In a 4-quart microwave-safe dish, combine sugar, orange juice and bottled lemon juice. Cook on 100% power (HIGH) 5 to 8 minutes, or until sugar dissolves, stirring occasionally. Proceed as above. Microwave ovens vary in wattage and power output; cooking times may need to be adjusted. Peeling*: dip in boiling water to loosen skin (30 seconds to 2 minutes), then dip in cold water and slip off skins. >From the Lynnwood Enterprise Aug. 18 1993. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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