Peaches
In Texas, the freestone harvest begins in early July. These peaches have flesh that can be separated from the pits easily.

Recipe:  Fresh Peach Sorbet
from The America's Test Kitchen Family Cookbook

In a food processor, pulse together 21/2 pounds of ripe peaches (peeled, pitted and coarsely chopped), 1 cup minus 1 tablespoon sugar, and a pinch of salt until combined, about 15 pulses. With the machine running, pour 1/2 cup water, 2 tablespoons fresh lemon juice and 1 tablespoon vodka or peach liqueur through the feeding tube and continue to process until the sugar is dissolved, about 1 minute.

Strain the mixture into a large bowl and refrigerate until completely chilled, about 1 hour. Pour the chilled mixture into an ice cream maker and follow manufacturer's instructions. Transfer the sorbet to an airtight container and press plastic wrap against the surface. Cover the container and freeze the sorbet until firm, about 3 hours. Makes about 11/2 pints.

Note: The alcohol is important. It keeps the sorbet smooth and ice-free, as well as allowing you to use less sugar.

Source: The America's Test Kitchen Family Cookbook

Booths: Peaches