Thursday, May 17, 2012

Ginger Lime Sorbet

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If you are looking for a refreshing kick in the mouth this is the sorbet for you ha.  It really is quite delicious and perfect for a hot summer day.  Don't let the ginger part scare you.  You can leave it out if you really want and you'll still be left with a yummy lime sorbet, but I think the ginger is a nice little flavor to have and isn't overwhelming at all.  It's a really simple recipe and not that difficult to make at all - the hardest part is juicing the limes.  The only downside is that if you don't have an ice cream maker, you'll have to be home the majority of the day so you can scrape the pan (more on that later).

2 Cups Sugar
2 Cups Water
1 Tbs. Lime zest
1/2 - 1 tsp. Freshly grated ginger
1 Cup Fresh lime juice

Put the sugar, water, lime zest and freshly grated ginger into a saucepan (use a microplane for your zest and grated ginger so the pieces are nice and fine).

Boil until the sugar is completely dissolved.
It will look like this when the sugar is dissolved - nice and clear.
Pour the simple syrup into a glass cake pan.  Now for the hardest part of the whole recipe - juice limes until you get 1 cup of fresh lime juice.  A trick with limes is pop them in the microwave for 10-15 seconds before you juice them, it will help you get a lot more juice from each lime.  Once you get 1 cup of lime juice, straight out the pulp and pour that into the cake pan, stir until everything is combined.  Place the dish in your refrigerator for 1 hour so it will get a little chilled.
 If you have an ice cream maker, after the hour of chilling in the fridge, you'd put the mixture in your maker and in no time you'd have a lovely sorbet.  If you don't have an ice cream maker, place the pan in your freezer.  Come back every hour or so and scrape/stir with a fork.
 Continue to do this for several hours, until your sorbet is nice and frozen and the consistency you're wanting.  If you have some big chunks, you can always pop in in the blender to get it smooth again.
 Make sure to serve it right out of the freezer.  It tends to melt quickly.  And honestly, since it's so flavorful, you really only need one big scoop.
If you want to store it for a few days, I'd store it in a container with an airtight lid.  It won't store for more than a week or so because it will get really hard and frostbitten.


  1. I think I am salivating just by reading this post. :)

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