Ginger-Peach Sorbet

This intense, exotic sorbet works wonderfully with spicy ethnic cuisine. Add a few simple lemon cookies alongside if you want a more substantial dessert.


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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.
  1. Place the peaches, ginger syrup, and lime juice in a blender and liquefy.
  2. Cover the mixture and refrigerate for 4–6 hours to ripen.
  3. Pour the sorbet into an ice cream maker and process according to the manufacturer’s instructions.
  4. Stir in the cooled, cooked ginger pieces from the syrup, and mix well
  5. Spoon the finished sorbet into a container, cover, and place in the freezer for 4–6 hours or overnight to harden.
  6. Remove from the freezer 20 minutes before serving.


Preparation Time: 
10 minutes plus 8–12+ hours downtime.