Yield : 1 quart
1 cup minus 1 tablespoon superfine granulated sugar (You can make superfine sugar by pulsing granulated sugar in a food processor several times.)
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
2 pounds peaches (The original recipe called for 1 1/2 pounds of peaches, however I needed 2 pounds to get 2 cups of puree.)
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white
1 tablespoon vodka or peach liqueur, optional
In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches. Purée peaches in a food processor until smooth. Transfer 2 cups purée to a bowl (reserving remainder for another use, if you have any) and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.
Stir in egg white and vodka or liqueur (optional) and freeze in an ice-cream maker. Serve sorbet immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours. * If you add the vodka or liqueur you will be able to hold the mixture for longer in the freezer.