Recipe by Cooking Light July 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

153 calories; protein 0.2g; carbohydrates 40.7g; fiber 0.1g; iron 0.1mg; sodium 1mg; calcium 4mg.
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