|
Title: Fresh Ginger and Citrus Sorbet Categories: None Yield: 8 Servings 5 c Water 2 c Sugar 3 tb Fresh ginger; peeled, finely -chopped 2 ts Lemon peel; finely grated 2 ts Lime peel; finely grated 3 tb Fresh lemon juice 3 tb Fresh lime juice Fresh mint sprigs Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids. Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2 inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight. Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint. Per Serving: Calories 200; total fat 0.5 g; saturated fat 0; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 1998 |