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.

　　

Ingredients

Makes about 1 quart

　　4 large peaches, peeled, pitted, and roughly chopped (about 4 cups total)

　　Juice of 1 orange

　　Juice of 1 lemon

　　1 1/3 cups sugar

　　2 tablespoons limoncello (optional)

　　3 tablespoons orange-flavored liqueur, such as Grand Marnier (optional)

　　Special equipment: ice-cream maker

　　

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.

　　The Epicurious Cookbook