Peach and ginger sorbet

Remember the rule when buying peaches: If they don't smell like anything, they probably won't taste like anything. To ripen peaches, seal them in a paper bag at room temperature for 24 hours. Since modern sorbets don't have cream or eggs, they need special care to achieve their creamy texture. Make sure your fruit mixture is well chilled—give it at least 8 hours in the refrigerator—before putting it into the ice cream machine. For an even creamier taste, put the dasher (that's the ice cream maker's plastic plunger that mixes the sorbet), along with the fruit mixture into the freezer for 5 minutes just before starting. The colder the parts and ingredients are, the quicker the sorbet will freeze, meaning less air churned into the dessert...and the creamiest result.