6 cups fresh or frozen peaches, peeled and chopped
1 tablespoon fresh lemon juice
2 cups simple syrup*
¾ cup rosé wine
¼ cup light corn syrup
Garnish: fresh peaches, fresh raspberries, and gingersnaps
Instructions
In the work container of a blender, combine peaches and lemon juice. Pulse to purée until smooth.
In a large bowl, combine purée, simple syrup, wine, and corn syrup until combined.
Using an ice-cream maker, freeze peach mixture according to manufacturer’s instructions.
Transfer sorbet to a freezer-safe container, and freeze for 6 hours, or overnight. Garnish with peaches, raspberries, and gingersnaps, if desired. Sorbet can be stored, frozen, for up to 1 week.
Notes
*For simple syrup: In a small saucepan, bring 2 cups water and 2 cups sugar to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, and let cool completely.
Recipe by Victoria at https://victoriamag.com/peach-rose-sorbet/