Ginger-Peach Sorbet Recipe - Cooking Index
Ginger-Peach Sorbet Recipe - Cooking Index
| 4 | Ripe peaches - peeled, pitted, | |
| And cut into chunks | ||
| 2 tablespoons | 30ml | Fresh lime juice |
| 2 tablespoons | 30ml | Sugar |
| 1 | Egg white | |
| 4 | Sweet stem ginger in syrup or | |
| Crystallized ginger - chopped |
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 semi-frozen peach puree 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.
This recipe yields about 3 cups; serves 4.
Source:
FAR EAST CAFE: THE BEST OF CASUAL ASIAN COOKING by Joyce Jue (c) 1996 Sunset Books
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