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.
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)
More From Cooking Light
Amount per serving
- Calories: 294
- Calories from fat: 23%
- Fat: 7.5g
- Saturated fat: 4.4g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.4g
- Protein: 2.7g
- Carbohydrate: 55.2g
- Fiber: 0.6g
- Cholesterol: 36mg
- Iron: 1.1mg
- Sodium: 311mg
- Calcium: 12mg
- 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)
- 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.
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