|3 tablespoons||Fresh ginger; peeled, finely chopped|
|2 teaspoons||Lemon peel; finely grated|
|2 teaspoons||Lime peel; finely grated|
|3 tablespoons||Fresh lemon juice|
|3 tablespoons||Fresh lime juice|
|Fresh mint sprigs|
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 ½ g; saturated fat 0; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998
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