Key Lime Sorbet with Gingersnaps

Photo: Randy Mayor; Styling: Jan Gautro
Add tropical flavor to dessert with a tangy, refreshing sorbet made with key lime juice and fresh ginger.  Serve with homemade gingersnaps for a double hit of sweet and peppery ginger.

 

Yield:

12 servings (serving size: 1/2 cup sorbet and 2 cookies)

Recipe from

Nutritional Information

Calories 294
Caloriesfromfat 23 %
Fat 7.5 g
Satfat 4.4 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 2.7 g
Carbohydrate 55.2 g
Fiber 0.6 g
Cholesterol 36 mg
Iron 1.1 mg
Sodium 311 mg
Calcium 12 mg

Ingredients

5 cups water
1 cup sugar
3 (1/8-inch-thick) slices peeled fresh ginger
2 teaspoons grated Key lime rind or lime rind
1/2 cup fresh Key lime juice or lime juice (about 10 Key limes)

Preparation

Combine first 3 ingredients in a large nonaluminum saucepan; bring to a boil. Add lime rind, and cook over low heat 10 minutes, stirring occasionally. Strain mixture through a sieve into a bowl, reserving the sugar mixture. Discard solids. Cool sugar mixture completely. Stir in lime juice.

Pour the juice mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm. Serve with Gingersnaps.

Note: Total nutritional analysis includes Gingersnaps.

Note:

Katherine Cobbs,

May 2001