Vine peach sorbet for Ninja Creami & Swirl

Directions

• Start by carefully peeling the peaches. The skin of vine peaches can be slightly thick or slightly bitter, so removing it makes for a softer, smoother sorbet. Then cut the fruit into pieces to facilitate blending.
• Place the pieces in a blender and add the lemon juice. Blend for a long time until you obtain a very fine purée. The more homogeneous the preparation at this stage, the more perfect the final texture will be after passing through the Creami.
• Taste the purée. If the peaches aren't very ripe, you can add a little cane sugar syrup to spice up the sweetness. If you want a rounder sweetness, add a drizzle of agave syrup. Blend again for a few seconds to incorporate everything.
• Pour the purée into the Ninja Creami jar. Tap the jar lightly on the work surface to remove any air bubbles that may affect the texture. Then smooth the surface with a spatula to obtain an even top.
• Close the jar and place it in the freezer for twenty-four hours. Make sure it lies perfectly flat, so that the sorbet sets evenly over the entire height of the jar.
• Once completely frozen, place the jar in the Ninja Creami and start the Sorbet program. The machine will break and cream the preparation to give it the ideal texture.
• If, at the end of the cycle, the sorbet appears slightly “brittle” or powdery, use the Re-spin function immediately. This second pass smoothes the texture and produces a much smoother sorbet.
• Serve the sorbet at the end of the cycle for a melting texture. If you prefer a firmer texture, return the jar to the freezer for a few minutes before serving.