PEACH GINGER SORBET

Makes 4 servings

This sorbet can be made year-round with frozen peaches from the store or peaches you froze at the height of summer yourself. The sweetness of the peaches goes perfectly with the zing of ginger and the brightness of Meyer lemon juice. If Meyer lemons aren’t available, substitute regular lemon juice and adjust the honey until the desired sweetness is reached.

1 thumb knuckle–sized piece of ginger, peeled

4 cups frozen sliced peaches

1 tablespoon Meyer lemon juice

1 tablespoon raw honey (see Tips)

½ cup water

Place the ginger into the food processor and process until finely minced.

Add the frozen peaches, lemon juice, and honey to the food processor and process everything together for 2 to 3 minutes until smoothly combined. Stream in the water slowly, using just enough to keep everything moving. It can also be helpful to stop and scrape down the sides of the food processor.

The sorbet is done when a smooth, even texture has formed. This sorbet will be on the softer side. For a firmer consistency, transfer the sorbet to a container and freeze it for 3 to 4 hours prior to serving.

TIPS:

• If using store-bought frozen peaches, make sure they don’t contain citric acid.

• If you like things extra sweet, feel free to increase the amount of honey until the taste is exactly what you want it to be!