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1
Cut the peaches in half and pit them.
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2
Plop them into a blender and puree until smooth and homogenous, 1 to 3 minutes.
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3
Pass the puree through a fine-mesh sieve into a medium bowl.
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4
Use a ladle or spoon to press on the dregs of the puree to extract as much juice as possible; you should only be discarding a few spoonfuls worth of solids.
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5
Bloom the gelatin (see page 29).
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6
Warm a little bit of the peach puree and whisk in the gelatin to dissolve.
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7
Whisk in the remaining peach puree, the glucose, salt, and citric acid until everything is fully dissolved and incorporated.
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8
Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
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9
The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
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10
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
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11
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
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12
With all things fresh and seasonal, its always important to taste, taste, taste.
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13
Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
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14
Instead of a whisk, use a hand blender to mix the sorbet base.
