How do you capture a bit of summer and make it last? This, my friends. This is the way.
Yellow Peach Sorbet
Yield: Approximately 3 pints
2 pounds yellow peaches, approximately 7 to 8 medium peaches, pitted
¾ cup granulated sugar
¼ cup freshly squeezed lemon juice
½ cup freshly squeezed orange juice
1½ teaspoons pure vanilla extract
Place peaches in the blender and blend until smooth. Measure out 4 cups. Return 4 cups pureed peaches to the blender (reserve any leftover for adding to sparkling wine!). Add sugar, juices and vanilla extract. Blend on low for 3 minutes.
Cover the bowl with plastic wrap, then refrigerate for 2 to 3 hours, until mixture is chilled.
Pour half of the chilled mixture into your ice cream machine and churn until a soft-serve consistency is achieved.
Transfer to a large container, cover with plastic wrap, pressing the plastic wrap to the surface of the sorbet, and freeze until very firm, at least 5 hours.
Repeat with remaining mixture or put remaining peach mixture into ice pop molds.