Ingredients

Makes 4 cups; serves 8

　　1 1/4 pounds white peaches (about 3 1/2 peaches), quartered and pitted

　　2 tablespoons fresh lemon juice

　　2 cups Herb Syrup with bay leaves (recipe follows)

　　

Herb Syrup

1 1/4 cups sugar

　　2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass

　　(makes 2 cups)

　　

Step 1

Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.

　　

Step 2

Pour the mixture through a fine sieve into another large bowl; discard the solids. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container; freeze until firm, about 4 hours.

　　

Herb Syrup

Step 3

Stir together the sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Add the herbs; remove from heat. Let cool completely. Refrigerate in an airtight container at least 8 hours, or up to 1 day. Before using, pour through a fine sieve into a bowl; discard the herbs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.