You have to try this!!!

Why is this my new go-to sorbet recipe? Why will I happily modify it to fit whatever fruit-mood I'm in at the moment? Let me count the ways.

1) Its a really easy recipe. Love that!
2) You don't have to buy any funky ingredients that you'll never use again. Powdered fruit pectin, anyone?
3) It makes a lot. I ended up doing it in two batches because my ice cream maker (a Cuisinart) was too full. Too much ice cream/sorbet is always a winner in my book.
4) I mixed the base last night, let it sit in the fridge overnight, and put it in the ice cream maker this morning. I love "fix and do later" recipes!
5) The churned sorbet has been in my freezer since about 9am, and isn't frozen solid. I *really* hate having to struggle to get ice cream/sorbet out of a container.
6) You knew I would make some modifications to the recipe, didn't you! Of course I did! And even better, my changes worked (for the better, IMO). Check my notes at the bottom of the recipe.

Peach Sorbet, courtesy of makeicecream.com

4 cups peaches, peeled pitted and sliced (you can omit the slicing and just puree them)

2 1/4 cups sugar

2/3 cup orange juice

1/3 cup lemon juice

In a blender or a food processor, purée the peaches. In large saucepan, combine the sugar, orange juice and lemon juice. Over medium heat, cook and stir until the sugar dissolves; remove from heat. Stir in pureed peaches. Refrigerate until cold. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

My Notes:
If you're going to use peaches, don't be afraid to get the "almost too ripe" ones. You know the ones I'm talking about. Buy them! They are perfect for ice cream/sorbet for several reasons. First, you're taking off the skin, so don't worry about the outward appearance. Second, you're puree-ing them anyway, so if the flesh is a little soft, no one will know. Third and most importantly, the overly ripe fruits are the ones with the more intense flavors.
I was a little leery of the amount of sugar this called for, and substituted 1 cup of Prickly Pear Honey for the regular sugar. It added a fantastic depth of flavor, and an additional fruity note. Delicious! I also used just about 2 cups, leaving out the last 1/4 cup.
Given my initial success with this recipe, I really think it could be modified for any fruit and juice combination. Just keep to the quantities listed, and you should be fine.

Happy Sorbet-ing!