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Ginger Sorbet

:  May/June 1991

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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.


Ginger Sorbet Recipe

6 servings, generous 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Freeze for up to 4 days. Let soften slightly in the refrigerator for 30 minutes before serving.

Nutrition

Per serving: 165 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 50 g carbohydrates; 0 g protein; 0 g fiber; 5 mg sodium; 28 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate


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Recipe Categories

Preparation/ Technique
Freeze
Ice Cream Maker
Health & Diet Considerations
Healthy weight
Heart healthy
Low sodium
Low saturated fat
Gluten free
Low cholesterol
Low calorie
Servings
6
Total Time
More than 1 hour
Ease of Preparation
Easy
Ethnic/Regional
American
Type of Dish
Desserts, frozen
Style/Theme
Vegetarian
Vegan
Entertaining, casual
Season
Fall
Summer
Spring
Meal/Course
Dessert
Publication
May/June 1991
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