Ginger Peach Sorbet
4 ripe peaches, peeled, pitted and cut into chunks
2 tablespoons fresh lime juice
2 tablespoons sugar
1 egg white
4 pieces sweet stem ginger in syrup or crystallized ginger, chopped
In a food processor fitted with a metal blade, combine peaches, lime juice and sugar. Process to a smooth purée.
Pour purée into a shallow metal pan and place in freezer. Freeze until edges are firm and center is soft, about 2 hours.
In a large bowl, beat egg white until almost stiff; set aside.
Return semi-frozen peach purée to food processor and process until it becomes frothy, about 30 seconds. Add ginger and egg white to processor and, using on-off pulses, process just long enough to blend in white, 3-5 seconds.
Pour mixture into a freezer container, cover tightly and place in freezer until firm but not frozen solid, 1-2 hours. If it freezes solid, allow it to soften in refrigerator before serving, about 30 minutes.
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