I learned to make sorbet from my culinary hero, Judy Rodgers, in her essential book The Zuni Café Cookbook. This simple method is easy to adapt for any fruit you want to eat frozen from a bowl. I love to combine herbs from my herb garden for unexpected desserts, but the lemon balm is optional (or you can substitute a variety of basil, such as lemon basil or even Thai basil.
*The color of this peach sorbet is a darker hue because I left on the skins and did not add lemon juice to keep the fruit's color from browning a bit, fyi.
Copyright 2021 Lynne Curry