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Print this Recipe    Ginger Sorbet

Fresh Ginger Sorbet

5 c water
2 1/2 c sugar
1/3 c fresh ginger minced
1/3 c fresh lime juice

Combine the water and sugar in a medium saucepan and bring to a
boil. Boil for 5 minutes. Remove the pan from the heat. Add the
minced ginger and let the mixture steep for 10 minutes.

Strain the syrup into a mixing bowl. Stir in the lime juice, cover,
and chill until cold. Freeze the mixture in an ice cream maker,
following the manufacturer's instructions. Before serving, temper
the sorbet in the refrigerator until it is no longer icy-hard and
becomes smooth and easy to scoop. Serve. Makes 1 1/2 quarts


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5 of 5 people found the following review helpful:
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interesting dessert, February 10, 2004 - 04:56 AM
Reviewer: Bassicman from Dublin, Ireland
Tough one to get right, specially if you don't have an Ice cream maker, but managed to get the correc consistency by stirring every half hour during the freezing process. Be sure to use SPRING WATER rather than water from the tap. Ginger was strong in the finished result, quite strong.

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