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Ginger Sorbet

May/June 1991

Your rating: None Average: 3.8 (9 votes)

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

Makes: 6 servings, generous 3/4 cup each

Active Time:

Total Time:

Ingredients

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

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



More From EatingWell

Recipe Categories

Servings
6
Preparation/ Technique
Freeze
Ice Cream Maker
Meal/Course
Dessert
Season
Spring
Summer
Fall
Type of Dish
Desserts, frozen
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
May/June 1991

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