Ingredients

• 1 cup minus 1 tablespoon superfine granulated sugar
• 1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
• 1 1/2 pounds peaches
• 2 tablespoons fresh lemon juice
• 1 teaspoon lightly beaten egg white*
• If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.

Instructions

1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.
2. Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.