(chef’s notes) The floral notes of the white peaches and jasmine work in concert as if they were made for each other. The jasmine flavor in the base should seem a bit strong, and the base fairly sweet, as the freezing process dulls both flavor and aroma. You can serve the sorbet by itself, or on a bed of white peaches seasoned with sugar.
3 pounds peeled and sliced ripe white peaches (about 12 peaches)
¼ cup lemon juice
1 recipe Jasmine syrup
In a blender puree all of the ingredients together. Add more lemon juice or sugar if you feel it needs it – keep in mind that the sorbet will taste a little less sweet once it is frozen. Pass the mixture through a fine mesh sieve and freeze in your sorbet machine according to the manufacturer’s directions.
2 tablespoons jasmine pearls (from good tea shop like TeaTime in Palo Alto)
3 cups water
1 cup sugar
Dissolve the sugar into the water and heat to a boil. Add the jasmine pearls and remove from the heat. Let stand for ten minutes and then strain through a fine mesh sieve.