4 Serves
30 Mins
1 g
55 g
1 g
In a small saucepan, combine the sugar, ginger, and water. Bring the mixture to a boil over medium heat, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Remove from heat and allow the syrup to cool completely.
Ingredients, vitamins, and health benefits
Sugar
Ginger
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
54 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
52 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
While the syrup cools, peel the fresh peaches and remove the pits. Place the peaches into a blender and process until completely smooth.
Combine the peach puree with the cooled ginger-sugar syrup and stir well to incorporate.
If using an ice cream maker, process the mixture according to the manufacturer's instructions, then transfer to an airtight container and freeze for two hours. If not using a machine, pour the mixture into a 9x9 baking pan, cover, and freeze for three hours, stirring every 30 minutes to break up ice crystals and achieve a smooth sorbet texture.
Water
Peach
Vitamin A
160 µg / 900 µgVitamin C
89 mg / 90 mgVitamin E
1 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
52 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
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