How to Make Ginger Peach Sorbet

mix the water with brown sugar and bring to boil. Let simmer for 5 minutes then let cool.

1. Mix the water with brown sugar and bring to boil. Let simmer for 5 minutes then let cool.

2. Meanwhile, peel peaches, cut them into 2 to remove the kernels and put the flesh into the bowl of a mixer.

2. Meanwhile, peel peaches, cut them into 2 to remove the kernels and put the flesh into the bowl of a mixer.

3. Add lemon juice and ginger (from which you extract juice and pulp by using a garlic press).

4. Add lemon juice and ginger (from which you extract juice and pulp by using a garlic press).

4. Add lemon juice and ginger (from which you extract juice and pulp by using a garlic press).

5. Reduce to a smooth puree by blending for a minute.

5. Reduce to a smooth puree by mixing for a minute.

6. 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.

7. 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.

8. 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

8. 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