In blender or food processor container, pure peaches. In large saucepan, combine sugar, orange juice and bottled lemon juice. Over medium heat, cook and stir until sugar dissolves; remove from heat. Stir in pured peaches. Pour peach mixture into 13x9-inch baking pan; freeze untill firm. Remove 1/2 of the mixture from the freezer. In blender or food processor container, blend half of the frozen peach mixture until light and fluffy, aproximately 1 minute. Spoon mixture into half-pint jelly jars, leaving 1/2-inch headspace at the top. Wipe jar tops and threads clean. Place lids on jars; screw bands on firmly. Replace in freezer. Repeat with remaining peach mixture.

Sorbet is ready to eat when firm.

Microwave: Pure peaches as above. In a 4-quart microwave-safe dish, combine sugar, orange juice and bottled lemon juice. Cook on 100% power (High) 5 to 8 minutes, or until sugar dissolves, stirring occasionally. Proceed as above.

Microwave ovens vary in wattage and power output; cooking times may need to be adjusted.

Peeling*: dip in boiling water to loosen skin (30 seconds to 2 minutes), then dip in cold water and slip off skins.

kevin snively