To make this sorbet you basically follow the green apple sorbet recipe. A couple things. I didn't blanch the peaches to remove the skin although that can be done. Instead the skin added a bit of extra color and texture to the sorbet. I wasn't too crazy about the dessert wine so I only added a little of it. I also added the juice of a lime although it's unclear how much it affected the taste overall.
We didn't actually use xanthan gum this time so we noticed that it froze a bit harder this time. If you're not using an ice cream machine, which we haven't till now, take the sorbet out of the freezer well ahead of time so it gets softer.
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