Ginger-Peach Sorbet Recipe
This intense, exotic sorbet works wonderfully with spicy ethnic cuisine. Add a few simple lemon cookies alongside if you want a more substantial dessert.
Ingredients
| 5 | ripe peaches, skinned and sliced | |
| 1 1/2 | cups | ginger syrup |
| 1/3 | cup | freshly squeezed lime juice |
| cooked ginger, cooled and finely chopped* | ||
| *Use the ginger pieces from making the ginger syrup. They are small, sweet, and give a huge burst of peppery flavor to the sorbet. |
Directions
- Place the peaches, ginger syrup, and lime juice in a blender and liquefy.
- Cover the mixture and refrigerate for 4–6 hours to ripen.
- Pour the sorbet into an ice cream maker and process according to the manufacturer’s instructions.
- Stir in the cooled, cooked ginger pieces from the syrup, and mix well
- Spoon the finished sorbet into a container, cover, and place in the freezer for 4–6 hours or overnight to harden.
- Remove from the freezer 20 minutes before serving.
Preparation Time:
10 minutes plus 8–12+ hours downtime.
