Rating: 5 stars
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  • 5 star values: 1

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.

Katherine Cobbs
Recipe by Cooking Light May 2001

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 1/2 cup sorbet and 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Total nutritional analysis includes Gingersnaps.

Nutrition Facts

294 calories; calories from fat 23%; fat 7.5g; saturated fat 4.4g; mono fat 2.1g; poly fat 0.4g; protein 2.7g; carbohydrates 55.2g; fiber 0.6g; cholesterol 36mg; iron 1.1mg; sodium 311mg; calcium 12mg.
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