PEACH-SRIRACHA SORBET

Peach-Sriracha Sorbet image

Provided by Randy Clemens

Yield makes 4 to 5 cups

Number Of Ingredients 6

2 pounds ripe peaches, peeled, pitted, and sliced
1 cup water
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon Sriracha
Mint sprigs, for garnish

Steps:

In a large saucepan over medium heat, combine the peaches, water, sugar, and lemon juice in a large saucepan. Bring to a boil, lower the heat, and simmer gently for 5 minutes. Let the mixture cool slightly.
Carefully pour the peach mixture into the bowl of a food processor and pulse until smooth. Transfer the puree to an airtight container. Cover and refrigerate until chilled thoroughly, at least 4 hours, or until ready to use.
Add the Sriracha and process in an ice cream maker according to the manufacturer's instructions. (Some machines might require additional time in the freezer to set.) Serve in bowls. Garnish with sprigs of mint.
IN A PINCH
Feel free to opt for 2 (16-ounce) bags of frozen, sliced peaches (defrosted and drained) if fresh peaches are not available.