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Fresh Peach Sorbet
(Makes 7 half-pint jars)

4 cups peeled, pitted, sliced ripe peaches (about 2 pounds)
2 1/4 cups sugar
2/3 cup orange juice
1/3 cup bottled lemon juice

In blender or food processor container, pure peaches. In large
saucepan, combine sugar, orange juice and bottled lemon juice.

Over medium heat, cook and stir until sugar dissolves; remove from
heat. Stir in pured peaches. Pour peach mixture into 13x9-inch
baking pan; freeze untill firm. Remove 1/2 of the mixture from
the freezer.

In blender or food processor container, blend half of the frozen
peach mixture until light and fluffy, aproximately 1 minute. Spoon
mixture into half-pint jelly jars, leaving 1/2-inch headspace at
the top. Wipe jar tops and threads clean. Place lids on jars; screw
bands on firmly. Replace in freezer. Repeat with remaining peach

Sorbet is ready to eat when firm.


Pure peaches as above. In a 4-quart microwave-safe dish, combine
sugar, orange juice and bottled lemon juice. Cook on 100% power
(HIGH) 5 to 8 minutes, or until sugar dissolves, stirring occasionally.
Proceed as above.

Microwave ovens vary in wattage and power output; cooking times
may need to be adjusted.

To easily peel peaches, dip in boiling water to loosen skin (30
seconds to 2 minutes), then dip in cold water and slip off skins.


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