White Peach-Jasmine sorbet

The floral notes of the white peaches and jasmine work in concert as if they were made for each other. The sweetness and jasmine flavor in the base should seem a bit strong, as the freezing process dulls both flavor and aroma. You can serve the sorbet by itself or on bed of white peaches tossed with some sugar.

3 pounds ripe white peaches, peeled and sliced (about 12 peaches)

1/4 cup fresh lemon juice

Jasmine syrup

In a blender, puree all of the ingredients together. Add more lemon juice or sugar if necessary. Keep in mind that the sorbet will taste a little sweet once it is frozen. Pass the mixture through a fine mesh sieve and freeze in your sorbet machine according to the manufacturer’s directions.

JASMINE SYRUP

1 cup sugar

3 cups water

2 tablespoons jasmine pearls

Dissolve the sugar in the water and heat to a boil. Add the jasmine pearls and remove from the heat. Let stand for 10 minutes and then strain through a fine mesh sieve.