Stone Fruit Orchard sorbets
Recipe from an old issue of Woman's Day or Family Circle Stone Fruit Orchard Sorbets 8 ripe peaches (2 1/2 lbs), peeled, pitted, cut in chunks 1 (11.5 oz) can apricot nectar 3/4 cup sugar 1/2 teaspoon freshly grated lemon peel Puree all ingredients in food processor or blender (in batches if necessary). Pour into a shallow 2 quart metal pan. Cover and freeze about 3 hours until firm. Break frozen mixture into chunks and process in food processor until slushy. Pack in freezer container and freeze at least 2 hours until firm. Nectarine variation: Puree 2 1/2 lbs cut-up unpeeled nectarines, 6 oz frozen orange juice concentrate, 1/2 sugar, 1/2 tsp lemon peel. Proceed as above. Plum variation: Puree 2 1/2 lbs cu-up unpeeled black plums, 3/4 cup frozen pineapple juice concentrate, 1/2 cup sugar, 1/2 tsp LIME peel. Proceed as above.