INGREDIENTS

INSTRUCTIONS

SERVINGS VEGAN  "Candied ginger gives this pretty pale green sorbet an
elegant kick of  flavor, "says Golden Door's chef Michel Stroot. The
sorbet can be  kept in the freezer for several days. Let it sit at room
temperature  before serving. (Adapted from The Golden Door Cookbook by
Michel  Stroot [Broadway Books, 1997].)  Peel, core and thinly slice 3
apples. Set remaining apple aside to  use as garnish.  In a food
processor or blender, combine sliced apples, and apple and  lime juices
and process until smooth. Add ginger and pulse to mix.  Transfer
mixture to an ice cream maker and freeze according to  manufacturer's
directions. Thinly slice remaining apple. Spoon sorbet  into chilled
bowls. Garnish with apple slices and mint sprigs.  PER SERVING: 120
CAL.;OPROT.; 0 TOTAL FAT (0 SAT. FAT); 31G CARB.; 0  CHOL; 5MG SOD.; 2G
FIBER.  Converted by MC_Buster.  Recipe by: Vegetarian Times Magazine,
January 1998, page 57  Converted by MM_Buster v2.0l.

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