Peach and ginger for a perfect match!
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 sugar
Prepare the syrup: mix the water with brown sugar and bring to boil. Let simmer for 5 minutes then let cool.
Meanwhile, peel peaches, cut them into 2 to remove the kernels and put the flesh into the bowl of a mixer.
Add lemon juice and ginger (from which you extract juice and pulp by using 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 at least 1 hour before putting in the ice cream maker for 30 minutes.
About 5 minutes before the sorbet maker ends its process, beat the egg white while adding brown sugar in 3 times in order to obtain a meringue consistency: bright and smooth.
Let catch in the freezer at least 2 hours before you make some nice sorbet scoops to offer with a stick of candied ginger and a dash of ginger syrup (yes it’s the same syrup from the recipe).