Chinese recipes
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 the peaches, lime juice and sugar. Process to a smooth purée. Pour the purée into a shallow metal pan. Place the pan in 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 purée 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 white, 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.

This recipe yields about 3 cups; serves 4.

Comments: The origin of ice cream has been traced back to the ancient Chinese, who mixed ice with sweets, thus inventing water ices, the precursors to modern-day ice creams. Chilled fresh fruit is the most popular traditional dessert in Asia, while ice desserts are favorites among the younger set. This fruit sorbet recipe satisfies both traditionalists and the young.


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