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Ingredients

How to make it

  • In a food processor fitted with a metal blade, combine the peaches, lime juice and sugar. Process to a smooth puree. Pour the puree into a shallow metal pan. Place the pan to the freezer and freeze until the edges are firm and the center is soft, about 2 hours.
  • In a large bowl, beat the egg white until almost stiff; set aside. Return the semi-frozen peach puree to the food processor and process until it becomes frothy, about 30 seconds. Add the ginger and egg white to the processor and, using on-off pulses, process just long enough to blend in the whites about 3 to 5 seconds.
  • Pour the mixture into a freezer container, cover tightly and place in the freezer until firm but not frozen solid, 1 to 2 hours. If it freezes solid allow it to soften in the refrigerator before serving, about 30 minutes

Reviews & Comments 1

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  • debra47 6 years ago
    My husband and I love to make our own ice creams and sorbets when it gets warm. I will definitely want to try this recipe of yours. Thanks for the post.
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