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 Cooking Light

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Nutritional Information

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)
  • Gingersnaps


  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.
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