Peach Iced Tea Sorbet

1. 1

   1. Puree the peaches in a blender and strain through a fine-mesh sieve into a medium glass or metal bowl, pressing on the solids with a rubber spatula to remove as much liquid as possible. Discard the solids. You should have about 2 cups of puree. Add the tea, sugar, vodka, and corn syrup and stir until the sugar dissolves. Cover and refrigerate until the mixture is very cold (under 40u00b0F), at least 4 hours, then mix well.

2. 2

   2. Churn the sorbet in an ice cream maker according to the manufacturer's instructions. When finished, the sorbet will be thick and soft and can be served as a slushy. To make the sorbet firm enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface of the sorbet, and freeze until firm.

* Per serving · 4 servings · Values may vary.

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