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.
Light corn syrup
1½ pound(s), pitted and quartered
Fresh lemon juice
- Combine the water, sugar, corn syrup, and ground ginger in a small saucepan set over medium-high heat until the sugar dissolves. Bring to a simmer; boil 1 minute without stirring. Set aside 5 minutes to cool.
- Pour the sugar mixture into a large blender or food processor fitted with the chopping blade. Add the peaches, lemon juice, and salt. Blend or process until puréed. Pour into a large bowl, cover, and refrigerate at least 8 hours or overnight.
- Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Yields about 1/2 cup per serving.