Ginger Sorbet

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From: EatingWell Magazine May/June 1991

This simple ice has a vivid, lively flavor and makes a spirited palate cleanser between courses as well as an invigorating dessert. Use more or less ginger to vary the effect. Strain for smoother texture, less fire. It's also delicious with fresh blueberries on the side.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups sugar
  • 2 tablespoons peeled, minced ginger
  • 2 teaspoons freshly grated lemon zest
  • 4 cups water
  • 1/3 cup lemon juice

Preparation

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  1. Combine sugar, ginger, lemon zest and water in a heavy-bottomed saucepan. Bring to a boil, stirring often. Boil, uncovered, over medium heat for 10 minutes. Cool. Stir in lemon juice.
  2. Freeze the mixture in an ice-cream maker, following manufacturer's directions. Break into chunks and whirl in a food processor until smooth. Transfer to a chilled airtight container and return to the freezer for 30 minutes to 1 hour, or until firm.
  • Make Ahead Tip: Freeze for up to 4 days. Let soften slightly in the refrigerator for 30 minutes before serving.

Nutrition information

  • Serving size: generous 3/4 cup
  • Per serving: 265 calories; 0 g fat(0 g sat); 0 g fiber; 69 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 67 g sugars; g added sugars; 1 IU vitamin A; 6 mg vitamin C; 7 mg calcium; 0 mg iron; 6 mg sodium; 26 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate

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