Here’s a distinctly Southern twist on sorbet, which kicks the sweetness and texture up even more by adding creamy mascarpone to the mix.

Instructions:

1. Combine the water, sugar, lemon juice, and peaches in a saucepan, and bring to a boil.
2. Lower the heat to a simmer, and continue to cook, stirring occasionally, for another 5 minutes or until the peaches are reduced.
3. Pour the mixture into a metal loaf pan, and spoon in the mascarpone in small dollops. Using a knife, incorporate it into the mixture. Freeze for at least 6 hours before serving.