Ginger Peach Sorbet

  • Active Time 10m
  • Total Time 3h 40m

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.


  • 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


In a food processor fitted with the metal blade, combine the peaches, lime juice and sugar. Process to a smooth purée. Pour the purée 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.

RecID 2076

nutrition information per serving

121 calories; 0g total fat; 0mg cholesterol; 22mg sodium; 30g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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