| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 5 | c | Water |
| 2 | c | Sugar |
| 3 | tb | Fresh ginger; peeled, finely chopped |
| 2 | ts | Lemon peel; finely grated |
| 2 | ts | Lime peel; finely grated |
| 3 | tb | Fresh lemon juice |
| 3 | tb | Fresh lime juice |
| Fresh mint sprigs |
INSTRUCTIONS
Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids. Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2 inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight. Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint. Per Serving: Calories 200; total fat 0.5 g; saturated fat 0; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”