Sorbete de melocotón: un estallido de verano en cada cucharada

Ingredientes

• 4 ripe peaches, peeled and pitted (about 500g)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) water
• 1 tablespoon (15ml) freshly squeezed lemon juice
• Pinch of salt

Preparación

1. 1

   Peel, pit, and chop the peaches into small pieces.

2. 2

   In a small saucepan, combine sugar and water. Heat over medium, stirring until dissolved.

3. 3

   Add chopped peaches, lemon juice, salt, and the syrup to a blender. Blend until smooth.

4. 4

   Pour the mixture through a fine mesh strainer into a bowl to remove any pulp for a smoother consistency.

5. 5

   Cover and refrigerate for about 1 hour.

6. 6

   If using an ice cream maker, churn according to the manufacturer's instructions; otherwise, pour into a freezer-safe container and freeze for about 3-4 hours, stirring every 30 minutes until firm.

7. 7

   Scoop and serve, perhaps garnished with fresh mint or a slice of peach.