The peach sorbet

Firstly put the sugar in a small saucepan and slowly dilute with a glass of water.

Transfer the pan to the heat and cook until syrup will form on the surface of big bubbles: levatelo from heat and allow to cool.

Boil water in a pot, then turn off the heat and dip the peaches for a few minutes in hot water (this will make easier the task of peeling).

Private then the fruits of Peel, cut into wedges (kernels removed) and put them in a bowl, gradually by spraying with lemon juice to prevent blackening.

Operation completed, transfer the peaches in Blender jug and reduce them in mashed; pour it into the Bowl used previously and add gradually the sugar syrup cool now, stirring constantly.

Split the mixture into ice trays, fitted with special dividers, and pass in the freezer for at least 3 hours.

After this time, remove the trays from the freezer and divide the sorbet in ' check ', and collected in a bowl.

Put the check in the Blender jar and operate the unit at maximum speed, to reduce the cream sorbet; This procedure will make it less watery and more crunchy.

Put the resulting cream into a container and bring it in the freezer for another 30 minutes, so they will consolidate just a little bit.

Serve the sorbet into individual cups, having modeled to balls with the appropriate tool.