Rating: 3.5 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3

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Credit: Mikkel Vang

Recipe Summary test

hands-on:
35 mins
total:
1 hr 5 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a bowl halfway with ice water. In a small saucepan, over medium heat, dissolve the sugar in 2 cups of water. Add the ginger, bring to a boil, and cook for 8 to 10 minutes. Remove and discard the ginger. Add half the peaches and cook for 2 minutes. Transfer to the ice water for 1 minute and slip off the skins; set aside. Repeat with the remaining peaches.

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  • Pour the syrup into a bowl to cool (you should have about 1½ cups). Place the peaches and lemon juice in a bowl and, using your hands, crush the fruit. Spoon the pulp into a strainer placed over a bowl, then press it with the back of a spoon to extract the juice (you should have at least 4 cups). Stir in the syrup and refrigerate for at least 1 hour.

  • Divide the mixture among 4 glasses and top each with a scoop of the ice cream.

Nutrition Facts

calcium 109.7mg; 421 calories; calories from fat 18%; cholesterol 29mg; fat 8.3g; fiber 6.4g; iron 1.1mg; protein 6mg; saturated fat 4.6g; sodium 53mg.
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