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.
Outstanding--just the right amount of tartness in the sorbet offset perfectly by the sweetness of the cookies. The cookies were out of this world--only change I would make is to double the ginger--it was barely noticeable.
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