Really nice and refreshing - a grown up version of Italian ice! I think the sorbet could have used even more chopped ginger, but the spice from the white pepper was just right. A great palate cleanser.
Spicy Lemon Sorbet
Karry Hosford
The unexpected zip of ginger and pepper creates a carnival of contrasts: smooth but sharp, sweet but peppery.
Yield: 6 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 124
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 32g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 5mg
- Calcium: 2mg
Ingredients
- 3 cups lemon sorbet
- 2 tablespoons finely chopped crystallized ginger
- 1/4 teaspoon white pepper
Preparation
- Place a large bowl in freezer. Let sorbet stand at room temperature 45 minutes or until softened.
- With a rubber spatula or stand mixer, combine softened sorbet, ginger, and pepper in chilled bowl. Cover; freeze to desired consistency.
Spicy Lemon Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
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