Best Ginger Peach Sorbet Recipes

GINGERED PEACH SORBET

Gingered Peach Sorbet image

Provided by Molly O'Neill

Categories ice creams and sorbets, dessert

Time 30m

Yield Four to six servings

Number Of Ingredients 6

Ingredients

2 cups water
1 cup sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon vanilla extract
6 large ripe peaches, pitted, coarsely chopped

Steps:

Put the water in a saucepan. Add sugar, ground spices and vanilla extract. Bring the liquid to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved. Refrigerate until cold.
Put the peaches in a blender or food processor and puree until smooth. Pass the puree through a strainer. Refrigerate until cold.
Combine the chilled syrup and peach puree. Pour into a sorbet machine and proceed as directed.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 48 grams

GINGER PEACH SORBET RECIPE - (4.6/5)

Ginger Peach Sorbet Recipe - (4.6/5) image

Provided by erinstargirl

Number Of Ingredients 5

Ingredients

3 lbs peaches, pitted and halved {about 9 depending on size}
2-inch chunk of organic ginger, peeled and grated
1/3 cup honey; raw and local preferred
1 cup filtered water
Zest of one organic orange

Steps:

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.