Ginger Peach Sherbet! Or is it sherbert? Sorbet, perhaps? Or maybe ice cream? Whatever we choose to call it, I do know that you will enjoy it!
Ginger and peach work so extremely well together. I grew up drinking fresh ginger tea, especially when I had a stomach ache. My grandmother would boil the ginger and sometimes honey was added. To this day, it is my go-to drink when I'm a little queasy. I also like to add a little fresh mint leaves from time to time. So refreshingly familiar!
I pulled out my Vitamix recipe book the other day to look for a bread recipe I remembered seeing when I received the unit and came across a peach soy sherbet. It looked good enough to eat and so I set out to do just that. But not without a few adjustments.
I substituted coconut milk for the soy called for in the recipe, used fresh instead of frozen peaches (if you want to forego the freezing, use frozen instead of fresh peaches), creamed honey and vanilla bean paste in place of extract and added grated ginger.
The two flavours played beautifully on the palate - the warmth of the ginger nestled into the mouth-watering, sweet peach juices. Perfect in its liquid form as well. Just grab a bubble tea straw and commence the slurp. Either way, it does not disappoint.
So...which is it? Sherbet/Sherbert? Sorbet? Ice Cream? It depends. The main difference is the addition of milk, or other fat, making it similar to ice cream. However, the terms have been used interchangeably. Moreover, I'm told sorbet is an effervescent powder drink in the UK. HUH?
Call it what you please, just grab a spoon and dig in already! Enjoy and see you back here soon!
More Frozen Fruits:
Servings: 10
Ingredients
- 224 g full fat organic coconut milk 1 cup
- 500 g organic peaches I used fresh, fresh or frozen
- 75 g creamed honey ¼ cup, adjust amount to your liking
- 2.5 g vanilla bean paste ½ tsp
- 3.5 g ginger 1 tsp, paste or fresh
- fresh mint leaves for garnishing optional
Instructions
- Wash, cut and remove stones from peaches.
- Pour the milk into the blender, followed by the peaches, honey and vanilla.
- Cover and blend on high for about half a minute. Transfer to a bowl and cover with plastic wrap before placing in the freezer.
- Freeze for 6-12 hours. Let stand at room temperature for about 5 minutes and use an ice cream scoop to serve.
Notes
(adapted from Vitamix recipe book)
Tools & Equipment:
Blender
Ice Cream Scoop
Tools & Equipment:
Blender
Ice Cream Scoop
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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