Peach, Banana and Ginger Sorbet

(pictured: soft serve sorbet ready for the freezer)

I had a few extra peaches left over from canning earlier this week and decided a peach sorbet would be nice. Banana was a last minute addition because I decided I wanted a sorbet with a more complex flavor than just peach. However, the banana does add a nice amount of potassium in addition to flavor. Ginger was included to lift the flavor as well as for its anti-inflammatory properties. Almond milk was added to help the blender process the fruit.

The first flavor note is peach, but then the ginger hits your palate. Banana isn’t a dominant flavor but adds complexity to the overall taste. This sorbet is not cloyingly sweet like the commercial versions. However, if you like to taste the fruit in your sorbet you will enjoy this.

Peach, Banana and Ginger Sorbet
Makes 4 servings approximately 6 ounces each

Ingredients:

3 peaches, pitted and cut into chunks (not peeled)
1 banana, very ripe
2 tablespoons amber agave
½ teaspoon ginger, powder
¼ cup almond milk

Directions:

Put everything in the blender and puree until smooth. You should be able to see little flecks of the pink peach skin. Place the mixture into the refrigerator to get cold.

When the mixture is cold move it to your ice cream maker and follow your manufacturers instructions for freezing. Move the soft serve mixture to a closed container and freezer to thoroughly chill.

Serve in chilled bowls.

Nutritional Information:

Amount Per Serving
Calories - 82.6
Calories From Fat (6%) - 5.24

Total Fat - 0.61g
Saturated Fat - 0.06g
Cholesterol - 0mg
Sodium - 11.21mg
Potassium - 357.57mg
Total Carbohydrates - 19.96g
Fiber - 3.32g
Sugar - 13.77g
Protein - 1.53g

Comments:

Like many of my recipes this one came out of what was on hand. If you like peach and ginger I think you will enjoy this sorbet. It would be great with a little ginger syrup on top, or even candied ginger. You could serve this over tofu pound cake, with wild blueberry compote or by itself.