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Fresh Ginger Sorbet

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CATEGORY CUISINE TAG YIELD
6 Servings

INGREDIENTS

2 c Water; preferably filtered or spring
1 c Sugar
2 Lemons; both juice and zest required
3 tb Fresh ginger root (3 to 4); very finely chopped

INSTRUCTIONS

1. In a non-reactive saucepan, combine water and sugar, bringing to a boil.
Simmer for 5 minutes, or until sugar is dissolved.
2. As this syrup simmers, zest one of the lemons, and squeeze the juice
from both, picking out any seeds but leaving bits of pulp.
3. Add lemon zest, and juice, plus ginger, to syrup, and let steep until
cool. (You may strain out the ginger for a smoother texture, but we usually
leave it in.)
4. Freeze, according to the directions of your ice cream machine
If You Don't Have an Ice Cream Machine
Pour the cooled ginger syrup (from Ginger Sorbet) into a stainless steel
bowl, and place in the freezer. Let freeze until you have a 2-inch border
of ice around the edge of the bowl --- typically this takes 1 1/2 hours or
so --- then remove and scrape the frozen parts into the liquid middle,
beating well with a whisk (or even an electric beater, if you want a very
smooth texture). Repeat, freezing this time around for about 30 to 50
minutes. Repeat 1 or 2 times more, or until it is of a consistency where
you can scoop it loosely into a ball or oval.
Per serving: 135 Calories; 0g Fat (0% calories from fat); 0g Protein; 36g
Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 2 1/2 Fruit; 2
Other Carbohydrates
NOTES : Although fresh ginger ice cream is the current darling of many
contemporary restaurants, this ice is infinitely more flavorful and
satisfying, to say nothing of lower in fat. It's extraordinarily
refreshing, the hot tingle of fresh ginger bouncing off the sweet, icy
coolness. Eating it is a charged, highly sensual experience. This is
another inn favorites, for which we get frequent recipe requests.
Serve it between courses at a fancier meal, or as dessert --- plain or with
fresh raspberries and some crisp, simple cookies. An ice cream machine
yields the smoothest results, but alternate directions for freezing
machine-less are also given.
Recipe by: Dairy Hollow House
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Aug 27, 1998,
converted by MM_Buster v2.0l.

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