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Ginger Peach Sorbet

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Source: Casual Cuisines of the World - Far East Cafe

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Active Time:  10 Minutes
Total Time:  3 Hours 40 Minutes
Yield:  Makes about 3 cups; serves 4

The origin of ice cream has been traced back to the ancient Chinese, who mixed ice with sweets, thus inventing water ices, the precursors to modern-day ice creams. Chilled fresh fruit is the most popular traditional dessert in Asia, while ice desserts are favorites among the younger set. This fruit sorbet recipe satisfies both traditionalists and the young.

RECIPE INGREDIENTS

4 ripe peaches, peeled, pitted, cut into chunks

2 tablespoons fresh lime juice

2 tablespoons sugar

1 egg white

4 pieces sweet stem ginger in syrup or crystallized ginger, chopped

Ginger Peach Sorbet Recipe at Cooking.com

DIRECTIONS

In a food processor fitted with a metal blade, combine the peaches, lime juice and sugar. Process to a smooth puree. Pour the puree into a shallow metal pan. Place the pan in the freezer and freeze until the edges are firm and the center is soft, about 2 hours.

In a large bowl, beat the egg white until almost stiff; set aside. Return the semifrozen peach purée to the food processor and process until it becomes frothy, about 30 seconds. Add the ginger and egg white to the processor and, using on-off pulses, process just long enough to blend in the white, 3 to 5 seconds.

Pour the mixture into a freezer container, cover tightly and place in the freezer until firm but not frozen solid, 1 to 2 hours. If it freezes solid, allow it to soften in the refrigerator before serving, about 30 minutes.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes about 3 cups; serves 4

Calories:

121

Sodium:

22mg

Fiber:

Carbohydrates, Total:

30g

Protein:

% Cal. from Fat:

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