| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 5 |
c |
Water |
| 2 |
c |
Sugar |
| 3 |
T |
Fresh ginger, peeled finely |
|
|
chopped |
| 2 |
t |
Lemon peel, finely grated |
| 2 |
t |
Lime peel, finely grated |
| 3 |
T |
Fresh lemon juice |
| 3 |
T |
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
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