Peach-Rose Sorbet

By / Photography By Kathryn Brass-Piper | July 01, 2015


Combine water and honey in a saucepan over medium-low heat and stir just until honey dissolves. Remove from heat and let cool to room temperature. Transfer syrup to blender. Add peaches, rosewater, vanilla, and lemon juice; blend until smooth. Process sorbet mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until firm, at least 2 hours.

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  • ¾ cup water
  • ¾ cup honey
  • 4 cups peeled and sliced frozen peaches
  • ½–1 tablespoon rosewater, or to taste
  • ½ teaspoon vanilla extract (optional)
  • Juice of ½ a lemon
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