Lemon-Ginger Sorbetto

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Lemon-Ginger SorbettoRecipe
Randy Mayor; Melanie J. Clarke
4 cups (serving size: 1/2 cup)


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3 cups water
1 cup sugar
6 tablespoons honey
1 (2-inch) piece peeled fresh ginger
1 cup fresh lemon juice (about 8 lemons)
Lemon slices (optional)


Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.

Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the sorbetto into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon slices, if desired.

Created date

July 2001

Nutritional Information

Calories 153
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 40.7 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 4 mg