1 hour and 40 minutes

water, 1 cup
white sugar, ¼ cup + 2 tbsp
white peach puree, 1 cup
vanilla bean, ½
lemon juice, 1 tbsp
water, 2 tbsp


Preheat the ice cream machine before putting the bowl in. For the “fruit base”: pour the sugar and water in a saucepan, add the vanilla bean (cut the bean lengthwise) and boil, stirring frequently.
Let simmer for 2 minutes.
Remove the vanilla bean and cool the syrup in the refrigerator for at least 1 hour.
Pour the peaches puree in a bowl, add lemon juice, vanilla flavored syrup and 2 tbsp of water. Blend all the ingredients for 1 minute with an immersion blender and then pour the mixture into the basket of the gelato machine, process according to the manufacturer’s instructions. For me about 35 minutes.
Once reached the desired consistency move the peaches sorbet in a container and store in freezer until ready to serve.

Thanks to LeCodette