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Key Lime Sorbet with Gingersnaps

Photo: Randy Mayor; Styling: Jan Gautro
Yield 12 servings (serving size: 1/2 cup sorbet and 2 cookies)
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. 


  • 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)
  • Gingersnaps

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Note: Total nutritional analysis includes Gingersnaps.