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      RECIPE TITLE "Ginger Peach Sorbet Recipe"
    Source: Sorbets and Ice Cream,
    Courtesy of:

    yields Makes about 3 cups; serves 4time--- difficultyeasy

    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.


    4 ripe peaches, peeled, pitted, 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

    Far East Cafe
    Far East Cafe This slim book exudes the pleasures of a particularly popular aspect of Asian cooking. From page 1, Joyce Jue makes you smell the smoke and sizzling spices as she brings alive the bustling, colorful world of Asian street food. Many favorite dishes from Indian samosas and sticks of grilled sate to pad Thai noodles and fiery green mango salad are included. Jue's directions are easy to follow, even for making dumplings from scratch or for handling the rice paper disks used to make spring rolls. If you'd rather eat Asian street food than prepare it at home, this book will hone your knowledge of what to look for in your culinary travels.


    In a food processor fitted with a metal blade, combine the peaches, lime juice and sugar. Process to a smooth puree. Pour the puree 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 semifrozen 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.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Nutrition Facts
    Makes about 3 cups; serves 4
    Facts per Serving
    Calories: 121 Fat: 0g Carbohydrates: 30g
    Cholesterol: 0mg Sodium: 22mg Protein: 2g
    Fiber: 2g % Cal. from Fat: 0% % Cal. from Carbs: 99%

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