Make syrup by combining the water and sugar in a non-corrosive pot.
Bring to a boil. Simmer for 5 minutes.
Remove from the heat and let cool.
Puree the peaches in a food processor or blender to yield about 1 cup.
Combine syrup, peaches, lemon juice and Marsala. Freeze according to the instructions for making Lemon Sorbet.
Serve over fresh raspberries or blackberries.
Ingredients:
1 cup water
1/2 cup sugar
8 small peaches
Juice of 1 lemon
1 tablespoon Marsala or peach brandy (optional)
This article appears in Jul 1-31, 2008.