Lemon-Ginger Sorbetto

Lemon-Ginger Sorbetto Recipe
Randy Mayor; Melanie J. Clarke

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 40.7 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 4 mg


3 cups water
1 cup sugar
6 tablespoons honey
1 (2-inch) piece peeled fresh ginger
1 cup fresh lemon juice (about 8 lemons)
Lemon slices (optional)


Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.

Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the sorbetto into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon slices, if desired.

Lorrie Hulston Corvin,

Cooking Light

July 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note