Lemon Peach Sorbet

Ingredients:

• 6 cups peeled, pitted and sliced peaches
• 3 tbsp fresh lemon juice
• 2 tbsp organic evaporated can juice

Directions:

1. In a large bowl, toss peaches, lemon juice and cane juice. Set aside at room temperature for 20 minutes.
2. Transfer to a blender and purée until smooth. Refrigerate until cold, about 30 minutes.
3. Process mixture in chilled ice cream maker, following manufacturer's directions. Transfer to a large shallow container and cover surface with wax paper; top with lid and freeze to desired firmness.

Recipe from:  Clean Eating Magazine