This peach sorbet is fresh and bright thanks to subtle citrus influences. Save the amaretto for another recipe to be consumed late at night, this sorbet is reminiscent of a summer's day. The peaches in the photos, grown in a co-worker's yard, are smaller than average store-bought varieties.

Like many sorbets, this recipe does not involve any cooking so it is super easy and quick to make. This recipe also omits the addition of water—though I considered it when taking the photos of ingredients. Peaches have a delicate flavor and I felt that water would only dilute this flavor.

juice of 1 large orange
juice of 1 lemon
4 cups fresh sliced peaches (about 16 small peaches or 10 large peaches)
1 1/3 cups sugar
2 tablespoons limoncello (optional)
3 tablespoons Grand Marnier (optional)

Mix together ingredients.
Juice one large orange and one lemon and pour juice into blender. Wash peaches and peel with a small knife. Remove pit and slice peach into smaller chunks before dropping into measuring cup. Once you have 4 cups of peeled and sliced peaches, dump them into the blender. Add sugar (start with just 1 cup if your peaches are really sweet), limoncello and Grand Marnier. Puree in blender until well blended, about 1 minute. It's OK if the puree is a little frothy, but don't over-blend. Taste the puree for sweetness. Add more sugar to suite your taste. Keep in mind it will taste less sweet when frozen, so make sure it is a little on the sweet side. I always pass the sorbet through my chinois out of habit, but since very little residue was left behind in the chinois you could skip this step and nobody will notice.

Chill base and then freeze in ice cream maker.
Chill mixture in ice bath until less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions. Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.