Lemon-Ginger Sorbetto

Randy Mayor; Melanie J. Clarke

Yield: 4 cups (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 40.7g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 4mg

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)

Preparation

  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.
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