After months of internal debate, I finally caved and purchased the KitchenAid Ice Cream Maker attachment. I must say it has offered hours of entertainment these past few days and has resulted in two very tasty, and very different, flavors of peach sorbet: Peach-Mango and Ginger-Peach.
Peach-Mango was my first attempt and I was pleased with the results. I followed the ratio recommended in the brochure for mango sorbet, but substituted half the mango for peach. The result was a refreshingly sweet summer sorbet with the flavors of peach and mango nicely blended but yet each perceptible.
The next sorbet I tried was Ginger-Peach, which was far more adventurous. I didn’t have a solid recipe to follow so I created my own, something I love doing. In this case I wanted to make sure the ginger was prominent as the flavors so easily could have gotten lost in all the peach peachiness. The solution was to use three types of ginger: peeled and sliced fresh ginger steeped in the simple sugar, ground ginger mixed into the puree, and a garnish of preserved crystallized ginger. Let’s just say, it worked and resulted in a refreshingly sweet and spicy dessert.
Peach Mango Sorbet
1 cup chopped peach
1 cup chopped mango
1/2 cup water
1 1/4 cups simple syrup (made from equal parts sugar and water)
Puree the peach and mango with the water in a food processor until smooth. Strain through a fine mesh sieve. Combine puree with simple sugar and refrigerate until very cold, at least two hours. Pour the batter into a running ice cream maker and mix following manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze for two hours. Makes 3 cups.
4 peaches, peeled, cored and roughly chopped (about 4 1/2 cups)
2 1/2 cup water, divided
1/8 teaspoon cinnamon
1/2 teaspoon fresh lemon juice
1 teaspoon ground ginger
2 cups sugar
1 tablespoon peeled and thinly sliced fresh ginger
Puree the peaches with 1/2 cup water in a food processor until smooth. Strain through a fine mesh sieve and mix with cinnamon, lemon juice and ground ginger. Refrigerate until very cold.
Separately, combine the sugar, remaining 2 cups water and sliced ginger in a saucepot set over medium-high heat. Bring to a boil and stir until the sugar dissolves. Refrigerate until very cold, then remove the ginger and discard.
Combine the chilled puree and simple syrup in a large bowl. Pour the mixture into the running ice cream maker and mix following manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze for two hours. Garnish with crystallized ginger. Makes 6 cups.