1. Place peeled, stoned (pitted), and diced peaches into a blender along with the honey and puree.
2. Whip the Eggland's Best 100% Liquid Egg Whites until soft peaks form.
3. In a large bowl, add the peach puree and gently fold in the whipped egg whites until just combined.
4. Transfer to an ice cream maker, and freeze according to directions, about 40 - 50 minutes.
5. For firmer sorbet, transfer to a freezer-proof container and continue to freeze for at least an additional 2 hours.

Recipe Notes: Prep the peaches the day before. Simply peel, pit, and dice, then place in a freezer bag and pop in the refrigerator or freezer overnight. In order to balance the peach and honey, try using a light flavored honey such as clover, otherwise, the honey might overpower any peach flavor. Are your peaches not peachy? Add a pinch of salt to the puree to bring out the flavor. Garnish with a sprig of mint, and honey almond brittle (1/4 cup of sliced almonds and 2 tablespoons of honey cooked in a skillet over medium heat for 5 - 8 minutes or until almonds just start to brown. Remove from heat, cool, and enjoy). Sorbet can be kept for up to 2 weeks in a sealed freezer-proof container.