Marcella Hazan

Sorbetto di Pesca Bianca

White Peach Sorbet

Preparation info
  • About

    6

    Portions
    • Difficulty

      Easy

Appears in
Marcella's Italian Kitchen
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Ingredients

  • 1½ pounds white peaches
  • ½ cup granulated sugar
  • 2 tablespoons

Method

  1. Wash the peaches, peel them, and cut them into several pieces, discarding the pits.
  2. Put the cut-up peaches and the sugar in a food processor. Blend until liquefied.
  3. Add the lemon juice, letting the processor’s blade turn a few moments longer.
  4. Transfer to an ice cream maker and freeze, following the manufacturer’s instructions.