Peach Ginger Sorbet

The delightful flavors of Peach Ginger Sorbet make a wonderful summer treat! It’s a refreshing frozen dessert that perfectly balances the natural sweetness of ripe peaches with the zesty allure of fresh ginger. This dairy-free treat begins with a ginger syrup infused with subtle spice, combined with luscious peach puree and a touch of lemon juice for brightness. Whether you opt for the no-churn method or use an ice cream maker, you’ll savor the smooth and creamy texture that comes from careful freezing and stirring. Perfect for warm days or any time you crave a fruity and invigorating dessert, this sorbet offers a burst of flavor and a moment of bliss with every spoonful.

Make this Recipe with or without an Ice Cream Maker

This recipe includes alternative instructions for using an Ice Cream Maker or making a no-churn Peach Ginger Sorbet.

Frequently Asked Questions:

What makes sorbet so creamy?

• Fruit Puree or Juice: The main ingredient in sorbet is fruit puree or fruit juice. Fruits have natural sugars and pectin, which contribute to the smooth texture and help prevent ice crystals from forming during freezing.

• Sugar Content: Sorbet recipes typically include a significant amount of sugar. Sugar not only adds sweetness to the sorbet but also plays a crucial role in its texture. It lowers the freezing point of the mixture, preventing it from freezing into a solid block of ice and creating a softer, smoother consistency.

• Water Content: Sorbet contains a significant amount of water, which contributes to its icy and refreshing texture. The water content, combined with sugar and fruit flavors, gives sorbet its signature light and clean taste.

• Churning Process: When making sorbet, it is churned in an ice cream maker during the freezing process. Churning incorporates air into the mixture, creating tiny air pockets that help give the sorbet a light and airy texture. The churning process also prevents large ice crystals from forming, resulting in a smoother product.

• Serving Temperature: Sorbet is best served at a slightly warmer temperature than ice cream, typically around 10-15°F (-12 to -9°C). Serving sorbet at this slightly higher temperature helps enhance its creaminess, making it feel smoother on the palate.

Can I make sorbet without an ice cream maker?

Absolutely! While an ice cream maker can help achieve a smoother and creamier texture by churning the sorbet as it freezes, it is not necessary to enjoy a delicious homemade sorbet. Below is the included recipe for churn or no-churn options.

Peach Ginger Sorbet

The delightful flavors of Peach Ginger Sorbet make a wonderful summer treat! It's a refreshing frozen dessert that perfectly balances the natural sweetness of ripe peaches with the zesty allure of fresh ginger. This dairy-free treat begins with a ginger syrup infused with subtle spice, combined with luscious peach puree and a touch of lemon juice for brightness. Whether you opt for the no-churn method or use an ice cream maker, you'll savor the smooth and creamy texture that comes from careful freezing and stirring. Perfect for warm days or any time you crave a fruity and invigorating dessert, this sorbet offers a burst of flavor and a moment of bliss with every spoonful.

Print Recipe

Equipment

• Blender
• small sauce pan
• fine strainer
• 1 knife and cutting board
• measuring cups and spoons
• shallow and flat dish or baking pan (if using no-churn method, this dish will be used to freeze the sorbet and allow for stirring.)
• plastic wrap or lid
• fork (for no churn)
• 1 ice cream maker (optional)
• freezer-safe airtight container

Ingredients

• 4 cups ripe peaches, peeled, pitted, and chopped (about 5-8 peaches)
• ¾ cup granulated sugar (adjust to taste, depending on the sweetness of the peaches)
• 1 tablespoon fresh ginger, grated
• ¼ cup water
• 1 tablespoon lemon juice (from about 1/2 of a lemon)

Instructions

• In a small saucepan, combine the granulated sugar, grated ginger, and water. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved. Let it simmer for about 1-2 minutes, then remove from heat and allow the ginger syrup to cool completely.
• In a blender or food processor, add the chopped peaches and lemon juice. Pulse until the peaches are smooth and pureed.
• Once the ginger syrup is cool, strain it to remove the ginger pieces and discard them.
• Add the ginger syrup to the peach puree and blend again until well combined.
• Taste the mixture and adjust the sweetness by adding more sugar if needed.
• Continue instructions for following No-Churn or Ice Cream Maker

No-Churn Ice Cream Maker Option:

• Pour the peach ginger mixture into a shallow and flat dish or a baking pan.
• Cover the dish or pan with plastic wrap or a lid and place it in the freezer.
• After 1 hour, remove the dish from the freezer and use a fork to stir and break up any ice crystals that may have formed.
• Return the dish to the freezer and repeat the stirring process every 30 minutes for about 2-3 hours, or until the sorbet reaches the desired consistency.
• Once the sorbet is firm and has the desired texture, it's ready to be served.

If you have an Ice Cream Maker:

• Pour the peach ginger mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth and creamy sorbet consistency.
• Transfer the sorbet to an airtight container and freeze it for an additional 2-3 hours or until firm.
• Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easy scooping.
• Garnish peach ginger sorbet with fresh mint leaves, if desired.

Servings: 4