Today’s Peach Ginger Mint Sorbet was inspired by one of my favorite summer martinis here on the blog, the Peach Ginger-tini. I love the flavor combination of sweet peaches, cool mint, and spicy ginger. It’s a party in your mouth!
First time I experimented with a peach sorbet it was delicious but a bit too icy and needed to sit out prior to scooping to soften up. I wanted to make a sorbet that was scoopable direct from the freezer. I did a little online research and my take away was to use sugar and not simple syrup. So that’s what I did this time around. I also used a bit of ginger liqueur which I thought may help.
Verdict: Perfect consistency and easy to scoop!
I used a bag of frozen peaches but if you have fresh, juicy peaches, by all means use them. It’s a little more work because you have to peel and slice them. I’m taking the easy way out today. Perfectly acceptable!
Peach Ginger Mint Sorbet
- 1 16oz bag of frozen sliced peaches, thawed (or equivalent of fresh, sliced peaches)
- 1/2 C. sugar
- 1 handful mint leaves (about 1/4 cup)
- 2 Tbls. Ginger Liqueur (I used Domaine de Canton)
- 1 tsp. grated ginger (I used minced ginger paste)
- 1/2 lime, juiced
- Combine all ingredients in food processor and blend into a puree. Chill mixture in refrigerator for an hour or two, then pour into ice cream maker and churn according to manufacturers directions. I churned mine about 20 minutes. You can eat it right away (softer) or pour into container and freeze to firm it up.