This refreshing dessert from Epicurious member Danita Sam Lai of Los Angeles is a crisp, delicious treat. Limoncello and Grand Marnier are optional but recommended, as the alcohol imparts a pleasing softness to the finished sorbet. Keep in mind that alcohol slows the freezing process, so freeze overnight before serving—unless you’re one of the many folks who likes a slightly slushier sorbet, in which case a few hours in the freezer will do nicely.
Recipe information
Yield
Makes about 1 quart
Ingredients
Preparation
Step 1
In a blender, combine the peaches, orange and lemon juice, sugar, limoncello, and liqueur. Process the mixture until very well blended and smooth, about 45 seconds.
Step 2
Transfer to a medium bowl, cover, and refrigerate until cold, at least 6 hours or overnight.
Step 3
Process the sorbet in an ice-cream maker according to the manufacturer’s instructions, then transfer to an airtight container and freeze overnight.
