Peach Sorbet

Recipe adapted from Gourmet.

In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches. Purée peaches in a food processor until smooth. Transfer 2 cups purée to a bowl (reserving the remainder for another use, if you have any) and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.

Stir in egg white and vodka or liqueur (optional) and freeze in an ice-cream maker. Serve sorbet immediately or transfer to an airtight container and put in the freezer to harden no more than 3 hours. Note: If you add the vodka or liqueur, you will be able to hold the mixture for longer in the freezer.