Sorbetto di Pesche e Vino (peach and wine sorbet)
From Katie Parla's "Tasting Rome"
2 cups diced peaches, plus 1 whole peach
3 T. fresh lemon juice (from 1 lemon)
1/2 cup plus 1 T. sugar
1/4 cup plus 2 T. dry white wine
2 sprigs fresh mint (optional)
In a medium bowl, combine the diced peaches and lemon juice and set aside.
Combine 1/2 cup of the sugar and 1/2 cup water in a small saucepan over low heat and stir until the sugar has dissolved. Remove from the heat and allow the syrup to cool to room temperature, about 20 minutes. Transfer the syrup to a food processor, add the diced peaches and lemon juice, and process until smooth. Add 1/4 cup of the wine and process again, then chill the mixture in the refrigerator for at least 6 hours or overnight.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
If you don't have an ice cream maker, pour the chilled mixture into a gallon-size freezer bag and lay it flat on a tray. Freeze until solid, then break up the mixture into large chunks and blend in a food processor until smooth, working in batches if necessary. Transfer the mixture to a container with a lid and freeze until firm.
Meanwhile, peel and dice the whole peach and combine it in a small bowl with the remaining 1 T. sugar and 2 wine. Allow to macerate for at least 30 minutes. Serve the sorbet garnished with the wine-macerated peach and mint (if using).