Ginger Sorbet

From EatingWell: May/June 1991 — Subscribe Now!

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.

6 servings, generous 3/4 cup each

Active Time: 20 minutes

Total Time: 2 hours (including freezing time)

Nutrition Profile

Ingredients

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

Preparation

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.
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.

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate