1 C. sugar
\n1 3\/4 pounds peaches or nectarines (about 5 medium), unpeeled, cut into wedges
\n2 T. fresh lemon juice<\/p>\n
Prepare sugar syrup: In 1-quart saucepan, heat sugar and 1 1\/4 C. water to boiling over high heat, stirring occasionally. Reduce heat to medium; cook, stirring, 1 minute, or until sugar dissolves completely. Transfer to small bowl to cool. In blender at medium speed, blend peach wedges until smooth; pour into medium-mesh sieve set over a medium bowl. With spoon, press peach puree through sieve; you should have 3 C. puree. Into puree, stir lemon juice and syrup. Pour into 9-inch by 9-inch metal baking pan. Cover with foil or plastic wrap. Freeze 2 hours; stir with fork. Freeze at least 3 hours longer, until fully frozen or overnight. To serve, let stand for 20 minutes at room temperature; with fork or spoon, scrape surface to create pebbly texture.<\/p>\n
Serving Size: 1\/2 C.
\nCalories: 55
\nFat: 0g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. sugar 1 3\/4 pounds peaches or nectarines (about 5 medium), unpeeled, cut into wedges 2 T. fresh lemon juice Prepare sugar syrup: In 1-quart saucepan, heat sugar and 1 1\/4 C. water to boiling over high heat, stirring occasionally. Reduce heat to medium; cook, stirring, 1 minute, or until sugar dissolves completely. Transfer to small bowl to cool. In blender at medium speed, blend peach wedges until smooth; pour into medium-mesh sieve set over a medium bowl. With…<\/p>\n