Peach Sorbet

Prepare the Peach Purée: In a blender or food processor, combine the chopped peaches and blend until completely smooth. Measure out 1 1/2 cups of the peach purée into a medium bowl. Immediately stir in the lemon juice to preserve the color and flavor of the peaches. Refrigerate the purée while you prepare the simple syrup. (Time: 5 minutes preparation + refrigeration)

Make the Simple Syrup: In a small saucepan, combine the water and sugar. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. This should take about 1 minute. Remove the saucepan from the heat and allow the simple syrup to cool to room temperature. Once cooled, refrigerate until thoroughly chilled. (Time: 5 minutes preparation + 1 hour chilling)

Churn the Sorbet: Pour the chilled peach purée and the chilled simple syrup into your ice cream maker. Freeze according to the manufacturer's instructions. This typically takes about 20 minutes, but may vary depending on your machine. (Time: 20 minutes)

Final Freeze: Once churned, the sorbet will have a soft, slightly slushy consistency. Transfer it to an airtight container and freeze for at least 4 hours, or preferably overnight, to allow it to firm up to a scoopable consistency. (Time: 4 hours)