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Lemon-Ginger Sorbetto

Randy Mayor; Melanie J. Clarke
Yield 4 cups (serving size: 1/2 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.