Ginger Peach Sorbet

Process peaches, juice of one lemon and sugar in a food processor to a smooth puree. Transfer the puree to a shallow metal pan and place in the freezer for 120 minutes, the edges should be firm and the center still soft.

In a baking bowl, whip the egg whites until almost stiff and set aside. Place the semi-frozen peach puree in the food processor again form and whisk until creamy and fluffy (about 30 sec).

Add the ginger and beaten egg whites and whisk in the egg whites with a few strokes (3 to 5 sec).

Transfer the mixture to a freezer container, seal tightly, and place in the freezer until frozen solid but not hard (about 1 to 2 hours).

If the sorbet has become too firm, thaw in the freezer for half an hour before serving.

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