Peach rosé sorbet

Peel the peaches by hand, or blanch: score an X in the top with a paring knife, roll in simmering water about a minute, then cool in ice water and peel.

Puree the peaches, rosé and a couple tablespoons of simple syrup in a blender.

Freeze the ice cream maker insert overnight or longer until solid.

Churn in the ice cream maker until set ('about half hour'; later 'It took about three, five minutes').

Transfer to a container and freeze until firm and ready to serve.