• 1.In a medium pot, combine the white peach puree, lemon juice, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the white peach puree is soft.
• 2. Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.
• 3. Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.
• 4. Scoop and serve.

Fruit paste : Fruit passion flavor, Fruit paste : Blood orange flavor