Fresh Peach Sorbet
• 1/2 cup water
In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Yield: 3 servings.
Per Serving (1/2 cup): 54 Calories; trace Fat (0.8% calories from fat); trace Saturated Fat; trace Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.
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