Creamy Peach Sorbet
Here’s a distinctly Southern twist on sorbet, which kicks the sweetness and texture up even more by adding creamy mascarpone to the mix.
Ingredients:
- 1½ c. water
- 1½ c. sugar
- 1 tbsp. lemon juice
- 1 c. peaches, peeled and diced
- ¼ c. mascarpone
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Instructions:
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Combine the water, sugar, lemon juice, and peaches in a saucepan, and bring to a boil.
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Lower the heat to a simmer, and continue to cook, stirring occasionally, for another 5 minutes or until the peaches are reduced.
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Pour the mixture into a metal loaf pan, and spoon in the mascarpone in small dollops. Using a knife, incorporate it into the mixture. Freeze for at least 6 hours before serving.
