Photo: Randy Mayor; Styling: Jan Gautro
12 servings (serving size: 1/2 cup sorbet and 2 cookies)

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.


How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: Total nutritional analysis includes Gingersnaps.

Ratings & Reviews

Suze02's Review

August 25, 2013
Outstanding--just the right amount of tartness in the sorbet offset perfectly by the sweetness of the cookies. The cookies were out of this world--only change I would make is to double the ginger--it was barely noticeable.