Ingredients list for Ginger Peach Sorbet
- 6 nice ripe peaches
- 2/3 cup (130g ) brown sugar
- 2 tbsp water
- juice of one lemon
- 1 inch fresh ginger
- 1 egg white
- 1tbsp brown sugarPhoto credit: © Eatwell101.com
Directions
Prepare the syrup: mix the water with brown sugar and bring to a boil. Let simmer for 5 minutes, then let cool.
Meanwhile, peel peaches, cut them into 2, remove the kernels, and put the flesh into the bowl of a mixer.
Add lemon juice and ginger (extracting juice and pulp with a garlic press). Reduce to a smooth puree by mixing for a minute. Mix the syrup with the preparation (which should be well-chilled) and refrigerate for at least 1 hour before putting it in the ice cream maker for 30 minutes.
About 5 minutes before the sorbet maker finishes its process, beat the egg white while adding brown sugar 3 times to obtain a meringue consistency: bright and smooth.
Let it freeze for at least 2 hours before making some nice sorbet scoops to serve with a stick of candied ginger and a dash of ginger syrup (yes, it’s the same syrup from the recipe).
Photo credit: © Eatwell101.com
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How to Make Peach Sorbet
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Ingredients
- 6 nice ripe peaches
- 2/3 cup (130g ) brown sugar
- 2 tbsp water
- juice of one lemon
- 1 inch fresh ginger
- 1 egg white
- 1tbsp brown sugar
Instructions
Prepare the syrup:
- mix the water with brown sugar and bring to a boil. Let simmer for 5 minutes, then let cool.
- Meanwhile, peel peaches, cut them into 2, remove the kernels, and put the flesh into the bowl of a mixer.
- Add lemon juice and ginger (extracting juice and pulp with a garlic press). Reduce to a smooth puree by mixing for a minute. Mix the syrup with the preparation (which should be well-chilled) and refrigerate for at least 1 hour before putting it in the ice cream maker for 30 minutes.
- About 5 minutes before the sorbet maker finishes its process, beat the egg white while adding brown sugar 3 times to obtain a meringue consistency: bright and smooth.
- Let it freeze for at least 2 hours before making some nice sorbet scoops to serve with a stick of candied ginger and a dash of ginger syrup (yes, it's the same syrup from the recipe).
Nutrition
Nutrition information for this recipe.
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