Ginger Peach Sorbet

This Ginger Peach Sorbet is the perfect way to bid summer a fond farewell.

Ginger Peach Sorbet

Photo by Erin J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    pints


Ingredients

  • 3

    lbs peaches, pitted and halved {about 9 depending on size}

  • 2-inch chunk of organic ginger, peeled and grated

  • cup honey; raw and local preferred

  • 1

    cup filtered water

  • Zest of one organic orange

Directions

Preheat oven to 400 degrees F. Line a half sheet pan with parchment paper. Roast peach halves, cut side down for 30 minutes until soft and color deepens. When done, remove from oven and let cool completely. Meanwhile, heat water and honey in a small saucepan over medium heat. Just until the honey dissolves. Remove from heat and "steep" ginger for 30 minutes. Strain and reserve honey simple syrup. When peaches are cool, puree in food processor or blender. Add orange zest and ginger honey simple syrup and place in fridge to chill. At least two hours. Once the mixture is chilled, churn according to manufacturer's instructions. For example, mine requires I run the motor 2-3 minutes before adding layers of ice and rock salt to the bucket. Then I let it churn for about 25-30 minutes {time will vary} or until the motor slows down considerably. Remove the motor top, sweep off any ice and salt from the canister lid, scrape the mixer paddle, and divvy up into Mason jars. I use my canning scraper to remove air bubbles before placing the lid on. Store in the freezer, removing 10-15 minutes prior to serving to let sorbet soften slightly.


Nutrition

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