Georgia Peach Sorbet

In a small saucepan over medium-high heat, combine water and sugar. Bring to a boil, stirring frequently until the sugar dissolves completely. Remove from heat and set aside to cool.

Meanwhile, put the peaches in a food processor and puree until smooth. Combine peach puree with cooled sugar syrup, club soda and lime juice. Stir until well blended.

Freeze peach mixture in an ice-cream maker according to manufacturer’s instructions. Spoon into chilled container, cover, and freeze until ready to serve or up to 2 days. Top sorbet with fresh blackberries and/or mint if desired.

*Tip for peeling peaches: Bring a large stock pot of water, deep enough to submerge whole peaches, to a boil. Gently place whole peaches in boiling water and cook them for approximately 30 seconds. Remove peaches with slotted spoon and place immediately in ice bath, leaving them in for about a minute. Remove from ice bath and dry; peach skin should peel off very easily.