I’m kicking off summer, thanks to a collaboration with Paradise Fruit Co., with a recipe for an easy delicious homemade peach-ginger sorbet. This refreshing sorbet hits all the right notes by combining fresh juicy in-season peaches with a hit of bright lemon and a zing of spicy ginger, including some diced candied ginger root for texture. If you’re looking for a quick and easy, cool dessert perfect for the hot days to come, this is it!
Historically I’ve posted recipes, usually of the baked variety, that I considered to be a bit of a challenge and “not boring.” But with summer upon us, my heat fatigue and the desire to keep the temperature of the home relatively cool, I figured taking a simple non baked dessert and adding a bit of pizzazz to it would be just the solution, and boy was I right!
The real beauty of this recipe comes from its simplicity and quality of ingredients, so if you want the best outcome, do yourself a favor and get the best fresh fruit you can find. Dark juicy peaches are peak right now and I promise you, when you’re taking in their aroma as you peel and slice them, you won’t regret that you spent that little extra to get the good stuff . So grab a glass of your favorite wine and let’s get started!
Begin by making a ginger-infused simple syrup by boiling water, sugar and ground ginger together. Whether you choose to use fresh or dried ginger is up to you. I chose the dried powdered ginger so as not to overpower the intense fresh peach flavor. If you’re looking for more than a complementary note of ginger in your peach sorbet, by all means use the fresh – it’s got more zing to it!
Boil your simple syrup for about a minute and then set aside to cool. Start cutting and peeling your peaches.
Initially I started out peeling my peaches before slicing, but it took me about two peaches before I realized that quartering the peaches and then peeling the skin off was not only easier, but much less messy. I didn’t fuss too much with getting all of the peach skin off, as I knew that blending them would break down any leftover patches of skin and give my sorbet those beautiful dusky flecks of red and purple.
Put your peach slices/quarters into the blender and pour the cooled ginger simple syrup over the peaches. Slice a fresh lemon and squeeze the juice of about half the lemon into the blender over the peaches. Put the lid onto your blender and blend away. I found the smoothie setting to work best.
Pour the blended peach-ginger concoction into a relatively shallow baking dish. Now, I absolutely love the contrast of a smooth blend with the occasional punctuation of a little texture, which is why I’m so excited about this next part.
Take your Paradise Fruit Co. crystallized ginger root and dice or rough-chop it to your taste and stir the candied ginger pieces into the unfrozen peach smoothie mixture. Trust me, you are going to love this!
Cover the baking dish with plastic wrap and put into the freezer for up to 6 hours or overnight. When you’re ready to serve, scoop into a dish and voila! Enjoy the cool sweet burst of peach on your tongue while your mouth lingers over the spicy ginger candies in this perfect way to end your summer barbecue!