Gingered Peach Sorbet

• 2 cups water
• 1 cup sugar
• 1/4 teaspoon ground ginger
• 18 teaspoon ground nutmeg
• 18 teaspoon vanilla extract
• 6 large ripe peaches, pitted, coarsely chopped

1. Put the water in a saucepan.
2. Add sugar, ground spices and vanilla extract.
3. Bring the liquid to a boil.
4. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved.
5. Refrigerate until cold.
6. Put the peaches in a blender or food processor and puree until smooth.
7. Pass the puree through a strainer.
8. Refrigerate until cold.
9. Combine the chilled syrup and peach puree.
10. Pour into a sorbet machine and proceed as directed.

water, sugar, ground ginger, ground nutmeg, vanilla, peaches

Taken from cooking.nytimes.com/recipes/4094 (may not work)