Peach sorbet

Peel the peaches, make four cuts following the shape of the pit, chop and weigh the flesh.

Add 10% sugar to the fruit weight and blend to a puree.

Combine the dry ingredients: sugar, glucose powder or dextrose, and sorbet stabilizer.

Heat the water, add the powders and cook to 185F (85C), stirring constantly.

Pass the syrup through a sieve and cool it rapidly over an ice water bath.

Mix the cold syrup with the fruit puree and chill 4 hours or longer.

Churn about 40 minutes, until viscous, then transfer immediately to a frozen container and freeze.